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Tuesday, September 22, 2020  Spokane, Washington  Est. May 19, 1883
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Dorothy Dean presents: Pumpkin fluff dip is simple, versatile and addictively delicious

By Audrey Alfaro For The Spokesman-Review

The crisp autumn air and vibrant colors of the falling leaves have me craving the warm, comforting flavors of fall, including spiced apple cider, savory soups, hearty slow-cooker stews and, of course, all things pumpkin.

Light and creamy, this pumpkin fluff dip is the perfect dessert to satisfy that seasonal craving. It starts with vanilla pudding mix, canned pumpkin and pumpkin spice being mixed together, and then whipped topping is folded in.

That’s it! I know, it’s almost too simple, yet creates a dip so luscious and addictively delicious, you’ll want to eat it with a spoon – although I recommend serving it with graham crackers, vanilla wafers or apple slices.

A dip perfect for any day of autumn, it’s versatile and can be dressed up as a fancy addition to your Halloween or Thanksgiving Day spread.

With a mousse-like texture, pumpkin fluff dip can be piped into individual parfait or shot glasses and topped with a dollop of whipped cream and sprinkle of graham cracker crumbs, pecans or mini marshmallows.

To turn it into an eerie Halloween treat, add green food coloring and speckle it with candy eyeballs or spiders.

Or make pumpkin cannoli. Fill homemade or store-bought cannoli shells with the pumpkin mixture and dip the ends in mini chocolate chips.

It’s also great as a no-bake pie filling and makes adorable mini pumpkin pies using the already made mini graham or tart shells.

Pumpkin fluff dip

Adapted from allrecipes.com.

1 5-ounce package instant vanilla or cheesecake pudding mix

1 15-ounce can solid pack pumpkin

1 teaspoon pumpkin pie spice

1 16-ounce tub whipped topping, thawed

In a large bowl, add the pudding mix, pumpkin and pumpkin pie spice. Beat until well blended, and then fold in the whipped topping.

Chill until ready to serve. Serve with graham crackers, apple slices or fruit/cookies of choice.

Audrey Alfaro can be reached at spoonandswallow@yahoo.com.

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