Tasty Tuesday: Pumpkin Fluff Dip

We're continuing our journey through the joys of pumpkin with the much anticipated pumpkin dip.  I've seen TONS of recipes and each one just as delicious as the next.  Some are sweeter, some are heartier, but this one, I have to say, is the lightest I've ever tasted.

It was given to my mother by one of her students, and judging solely on the ensemble said student was rocking the day I met her, I can safely say we are two peas in a pod.  Which means, if she loves this recipe, then golly knows so will I.  And holy mash potatoes, did I ever.

Photo Taken by Diaries of Eugene

Pumpkin Fluff Dip
1 (16 oz) container frozen whipped topping (ie Cool Whip, not canned ReadiWhip), thawed
1 (5 oz) package instant vanilla pudding mix
1 (15 oz) can solid packed pumpkin
1 tsp pumpkin pie spice

1. In a large bowl, mix together the pudding, pumpkin, and pie spice.  Fold in the thawed whipped topping.  Chill in the refrigerator until serving.

I tend to be a traditionalist, so I typically serve my pumpkin dips with ginger snaps.  My mother, however, prefers graham crackers.  While we differ on particulars, there's one very key point we agree whole-heartedly on: this dip is goooooooood.

Now, most of this you can make from scratch, if you're feeling adventurous.  As we learned from previous DOE entries, you'd be amazed at what you can do with leftover ingredients from previous Tasty Tuesday victuals.  The recipes to make your own whipped topping and pudding can be found below.

Making Your Own Whipped Topping
1 tsp unflavored gelatin
2 tsp cold water
3 tbsp boiling water
1/2 cup ice water
1/2 cup nonfat DRY milk
3-4 tbsp sugar
3 tbsp vegetable oil
optional: 2 tsp vanilla extract

1. Chill a small mixing bowl and whisk.  This is an important step so make absolutely sure the bowl and whisk are ice cold before you add any ingredients.  It really does help the consistency of the whipped topping.
2. Pour gelatin into a separate bowl.  Add 2 tsp of cold water, stirring constantly.  Add the boiling water and stir until the gelatin is completely dissolved.
3. Allow the gelatin to cool for 2-3 minutes, until it's about room temperature.
4. Place the ice water and dry milk in the chilled mixing bowl.
5. Beat at high speed until stiff peaks form (Don't remember what stiff peaks are?  Go here.)
6. Add the sugar and vanilla, continue to beat.  Then add the oil and gelatin.
7. Place in freezer for 15 minutes, then transfer to refrigerator until you're ready to use it.
**Make sure you stir the whipped topping before you begin making the pumpkin dip.**

Making Your Own Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1/2 tsp nutmeg
1 tsp salt
3 cups cornstarch

1. Mix all ingredients together.
**This will probably make way more than you need for the pumpkin dip. The beauty of this is that you can just store the rest in an airtight jar.  When you are ready to use this mix to make the dip, just add a dash of vanilla extract (about 1/4 to 1/2 tsp).**

Tasty Tuesday: Pumpkin Soup

It's October.  You can't exist in October without eating something pumpkin.  Thankfully, my mother feels the exact same way, and found this absolutely scrumptious recipe for Creamy Pumpkin Soup.  With the birth of places like cook.com and allrecipes.com, you are never without options.

One of the really great things about soups is that you can cook them in large batches and freeze what you're not ready to serve in the next couple of days.  So when you're not really sure what you want to eat on a cold wintery night, remember you made all that soup back in October.  Problem solved.  Yumminess achieved.

CREAM OF PUMPKIN SOUP (this recipe can be found here)
3 tbsp margarine, softened
1 tbsp brown sugar
1/4 tsp ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tbsp butter, melted
2 (14.4 oz) cans chicken broth
1 (15 oz can) pumpkin puree*
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground black pepper
1 cup heavy cream

1. Preheat oven to 400F.  Combine butter, brown sugar, and cinnamon. Spread butter mixture over one side of each bread slice.  Place bread, buttered side up, on a baking sheet.  Bake 8-10 minutes or until bread is crisp and the top is bubbly.  Cut each slice of bread into 8 small triangles or squares.
2. Sautee onion in butter in a medium saucepan until tender.  Add 1 can chicken broth, stir well.  Bring to a boil, cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor (if you have an immersion blender, even better).
4. Return mixture to saucepan.  Add remaining can of broth, pumpkin, salt, cinnmon, ginger, and pepper. Stir well. Bring to a boil, cover, reduce heat, simmer 10 minutes, stirring occasionally.
5. Stir in cream and heat through, DO NOT BOIL.  Pour into individual bowls, top each bowl with the Cinnamon Croutons.

Photo uploaded to allrecipes.com by KitchenWitch

**If you're feel adventurous and actually want to make authentic pumpkin soup, why not cook your own pumpkin.  Fair warning, just be careful with the pan you cook it in.  I made real pumpkin muffins once, and I chose to roast the pumpkin.  I used a glass casserole dish, putting a little water in the bottom, as the recipe directed.  When I took the pan out, the water shifted and my pan essentially exploded all over the kitchen.  I thought I had found and removed all the glass shards.  Nope.  One ended up in a muffin.  Luckily, no one was hurt, but it still scared the bajeezums out of me.**