Thursday, November 3, 2011

A Tale of Two Pumpkins - Recipes

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


  • 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)


  • 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

An Almost Unschooling Mom said...

The dip looks wonderful! If I can work in the calories, I'll add it to my must-make list :)

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