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Looks like you ended up finding all the dippers I use when I make my pumpkin dip, but your recipe for the dip is different. I really like the gingersnap cookies best of all, with the peppery taste in them it just goes well with the dip.
Pumpkin Treat
1 - 5 oz pkg vanilla instant pudding and pie filling (sugar free)
1 can - 12 oz fat free evaporated milk
1 - 15 oz can pumpkin pie filling (use the filling not the can of pumpkin pure)
1 tsp pumpkin pie spice
Beat the pudding mix and milk together. Refrigerate 5 miutes then take out and mix in the can of pumpkin pie filling and spice. Mix well. Put in a nice glass serving bowl and serve with gingersnaps.
__________________  cat lover We Welcome Strays  When I was young we used to go "skinny dipping"; now we just "chunky dunk"  |