Orange County Insight October 2021

Pumpkin Fluff Dip

This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the

cinnamon graham crackers best, but you can decide for yourself.

By Tiera Lesley

Prep: 5 mins Total: 5 mins Servings: 32 Yield: 4 cups


1 (16 ounce) container frozen whipped topping, thawed

1 (5 ounce) package instant vanilla pudding mix

1 (15 ounce) can solid pack pumpkin

1 teaspoon pumpkin pie spice


Step 1

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the

thawed frozen whipped topping. Chill in the refrigerator until serving.

Nutrition Facts: Per Serving: 65 calories; protein 0.3g; carbohydrates 8.4g; fat 3.6g; sodium 98.7mg.

© Copyright 2021 All rights reserved. Printed from 09/29/2021

Crustless Pumpkin Pie

This crustless pumpkin pie is a great alternative for those looking for a lower carb option!

Submitted by Clare Lillard, Extension Agent, Family and Consumer Sciences

Prep: 5 mins Total: 50 mins Servings: 8

Ingredients •

4 eggs, cracked and shelled 15 ounces canned pumpkin 8 ounces evaporated milk

• • • • • •

1/3 cup sugar

1 tablespoon pumpkin pie spice

1 teaspoon vanilla extract

1/2 teaspoon salt Nonstick cooking spray

Directions Heat oven to 400°F. Spray a pie pan with nonstick cooking spray. Add the eggs to a mixing bowl and beat together. Next, add the pumpkin, evaporated milk, sugar, pumpkin pie spice, vanilla, and salt. Mix until smooth. Pour into the pie pan and bake for 15 minutes. Turn the oven down to 325°F and bake for another 30 minutes or until the pie is set. Pie is done when a knife inserted in the center comes out clean.

Page 20 | October, 2021

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