Pumpkin Dip and Other Treats

A friend brought me a tasty dip that helped satisfy that pumpkin craving that seems to magically appear this time of year.

The recipe is basically:

Pumpkin Dip

2 cups of canned/pureed pumpkin or pumpkin pie filling
1-2 tsp. pumpkin pie spice (if not using pumpkin pie filling)
1 3 oz. package of instant vanilla pudding (sugar-free if you desire)
8 oz. of whipped topping or 8 oz. of whipped cream (if you want the full fat version)

Mix the four ingredients together.  Refrigerate to let flavors blend.  Serve with graham crackers, apple slices or baked cinnamon-sugar tortilla chips.

I made tortilla chips to go along with the dip.  Cut whole wheat flour tortillas into triangles.  Spread in a layer on a baking sheet.  Spray with pan spray, sprinkle with a touch of cinnamon-sugar blend and bake at 350 for 10 minutes.  If not crispy, bake for a few minutes longer.

The recipe should be easy to modify.  For instance, I bet a combination of marshmallow creme and cream cheese with the pumpkin pie filling would make another great dip.  If you wanted, you could use low-fat cream cheese to make a lower calorie snack.

You can make your own pumpkin pie spice by mixing together:

1 ½ teaspoons ground allspice
3 tablespoons ground cinnamon
½ teaspoon ground cloves
2 teaspoons ground ginger
2 teaspoons ground nutmeg 

The baked tortilla chips reminded me of a recipe from a "Foods with Flair" class I gave during the holiday season several years ago.

Dessert Nachos with Fruit Salsa

1/3 cup sugar

1 teaspoon ground cinnamon

10 flour tortillas (7 to 8 inches wide)

1 large package (8 oz.) cream cheese

1/2 cup orange juice

3 tablespoons honey

Mix sugar and cinnamon in a shallow bowl. Working with 1 tortilla at a time, brush both sides

lightly with water, then cut into 6 equal wedges. Dip 1 side of each wedge in sugar mixture. (Just knowing me, I doubt I ever did this one wedge at a time.  Feel free to spread the wedges on a baking sheet, spritz with water or pan spray and sprinkle with cinnamon-sugar.  Lining the pan with parchment or foil will make for easier clean up.)

Arrange in a single layer, sugar up on baking sheets. Bake in a 500° F oven until crisp and golden, 4 to 5 minutes.  (Be careful if using parchment in a 500°F degree oven.  You can also do this slower and lower -- 350°F oven for ten minutes, more if needed for crisp chips.  In my oven somewhere between 10 and 15 minutes is about right.)

In a 1– to 2-quart pan or glass bowl/microwave, combine the cheese, orange juice, and honey. Whisk over low heat until cheese melts and sauce is smooth, about 3 minutes. 

Mound tortilla chips on a large platter. Offer cheese sauce and fruit salsa to spoon onto chips. Makes 10 to 12 servings.  I often skipped the cheese sauce to save calories and just offered the chips with fruit salsa.

Fruit Salsa

Peel and dice 2 large (about 8 oz. total) kiwi fruit. Rinse 2 cups strawberries; dice fruit.

In a bowl, mix kiwi, strawberries, and 1 can (11 oz.) mandarin oranges, drained. Makes 3 cups.  I don't get too stuck on the specifics when making fruit salsa.  If I have frozen blueberries, I add those. Mangoes would be delicious if available in your area. Frozen fruits will work, but the salsa will be a bit runny.  The point is to add fruits and their vitamins and nutrients to your holiday foods.  

Or, if you want, you can go back to that pumpkin craving and a vegetable to your treats.  Below is another recipe from the Foods with Flair class:

Pumpkin Parfaits

2 cups cold skim milk

2 small pkg. butterscotch sugar free instant pudding (or regular, if you wish)

1 can (15 oz.) pumpkin

1 teaspoon pumpkin pie spice

1 cup non-dairy whipped topping (or whipped cream, your choice)

Beat all together. Pour into 6 large parfait glasses or a serving bowl. To serve, top with whipped topping and nutmeg. Can also be poured in to a graham cracker crust.

I hope you are able to be thankful this season of all the delicious and flavorful parts of your world.