There was this can of pumpkin…. I split it between some really great ingredients and and made it into something beautiful.
I have seen quite a few of these dips coming up… most of which say things like “Only three ingredients!” and then include things like Cool Whip or Dream Whip. I can’t tell you how annoyed these messages make me. That is SO MANY MORE than three ingredients! So here was my response to that… a yummy dip that is ‘only 5 ingredients’ and yes… it’s really only 5. :)
Pumpkin Cheesecake Dip
- 1 8 oz package cream cheese
- 1/2 cup sour cream
- 2 - 5 Tbs brown sugar (this depends more on the brand of sour cream you use. I have found that with Daisy sour cream I only need 2)
- 1 tea cinnamon
- 1/2 can of pumpkin puree
- and if you like it, add in a little pumpkin pie spice.
Whip ingredients together and chill. That’s it! Gingersnaps were the best loved dippers but the apple slices were a hit as well. And the stuff tastes just like pumpkin cheesecake!
Pumpkin Spelt Pancakes
dry
- 2 1/2 c spelt flour
- 1/4 c sugar
- 2 tea baking soda
- 1/2 tea salt
- 1/2 tea pumpkin pie spice
- dash cinnamon (or more)
wet
- 1/2 can pumpkin
- 2 cups almond milk
- 3 Tbs melted butter
- 2 lg eggs
- 1/2 tea vanilla
- 1/2 cup water
Mix dry in one bowl and wet in another. Once completely mixed, combine mixtures and cook on a well greased griddle on Med heat until dry around the outside. Then flip and cook on other side. Serve with butter. Syrup is optional. ;)
1 comment
The dip looks wonderful! If I can work in the calories, I'll add it to my must-make list :)
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