There is something that happens inside of me as summer turns into fall.
I think it’s the cooler temperatures that make me want to bake. And not just bake. But BAKE. Breads, cookies, coffee cakes, brownies, pies, you name it, I want to make it.
I think it’s because we don’t turn the oven on in the summer (a house without central air in the summertime IS an oven), so my baking itch gets very strong by the time the temperatures turn cooler.
This is a perfect recipe to make at the beginning of the season change. It’s easy and refreshing enough to make and enjoy on a warmer fall day, but it has all the flavor, comfort, and coziness of a crisp October afternoon. Serve it as a dip with some apple wedges or graham crackers, or spoon it into dessert bowls and dig in with a spoon!
recipe by Kraft
1 15 oz can of pumpkin
1 3.4 oz package JELL-O Vanilla Flavor Instant Pudding
1 tsp pumpkin pie spice*
1 8 oz tub fat free Cool Whip, thawed
In a medium sized bowl, mix pumpkin, pudding, and pumpkin pie spice until throughly blended. Gently fold in thawed Cool Whip. Refrigerate for at least one hour before serving.
*Don’t have pumpkin pie spice on hand? For one teaspoon, use 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground allspice, and 1/8 tsp ground nutmeg