Fall Favorite – Pumpkin Whip

Pumpkin is everywhere, in every food and beverage. I don’t remember that it was this prevalent even five years ago – pumpkin has the best-ever publicist 🙂

I like pumpkin’s sweet flavor, similar to a couple of my other favorite autumn squashes: butternut and acorn. Their sweetness is brought out by roasting, and the butter and brown sugar I put in the hollow of an acorn squash. 

This recipe is ideal for a party, which is where I first had it. Four ingredients make it easy, and it can be made ahead or at the last minute. 

Pumpkin Whip

1 15 oz can pumpkin puree (do not use pumpkin pie filling)
1 8 oz container Cool Whip (I use the light version), thawed for 20 minutes
1 box of instant vanilla pudding (I use fat- and sugar-free)
1/2 t pumpkin pie spice (use more or less to taste)

Combine all ingredients in a large bowl and mix with a wooden spoon. If the Cool Whip has frozen lumps, work them with the spoon against the side of the bowl. Cover and chill. 

Serve with gingersnaps (as shown below) or chocolate wafer cookies.

This would also make delicious individual parfaits, layering crushed gingersnaps with the pumpkin whip. 

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What is your favorite pumpkin food or beverage?