Reviewed: Oct. 28, 2009

Really addictive! Perfect for fall.

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abm256

Cooking Level: Beginning

Home Town: New Braunfels, Texas, USA

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Reviewed: Oct. 25, 2009

it was a party hit great and i added 1/2 can more of pumpkin and will also use sugar free cool whip next time.

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cruizer1950

Home Town: Annapolis, Maryland, USA

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Reviewed: Oct. 24, 2009

I made this recipe exactly as stated and served it in a carved-out pumpkin with gingersnaps and cinnamon snaps. I got RAVE reviews. I would not change a thing. It's perfect.

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ANN7258

Cooking Level: Expert

Home Town: Portage La Prairie, Manitoba, Canada

Living In: Stonewall, Manitoba, Canada

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Reviewed: Oct. 22, 2009

This was good everybody liked it but as for me i feel it is missing something.. maybe cream cheese. Next time i will be more "health concious" and get sugar free-cool whip, sugar free pudding for a much healthier snack to dip in apples.

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lil creamy

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Tampa, Florida, USA

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Reviewed: Oct. 21, 2009

I took it to a party and everyone loved it! However, the next time I make it, I will add extra spice as recommended by jennabeanski. Could use a little more flavor. I will be making this again real soon!

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Louise

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Reviewed: Oct. 20, 2009

this was a very easy recipe, i made it for work and everyone wanted the recipe! i will be making this one alot more! We dipped apple slices in it and grahm crackers. next time i am going to make it into a pie with grahmcracker shell!

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photofarmer

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Reviewed: Oct. 18, 2009

I had to give this 4 stars. While I thought it was very good, it wasn't something that I just raved about and thought was the best thing ever. I took it to a kids Halloween party and they were more interested in the cookies that went with it rather than the dip itself. I made the mistake of not reading the size of the ingredients before going shopping and only bought the 8 oz. container of whipped topping. I must say that it still turned out really well and I think adding another 8 oz. would make it too light and fluffy and take away from the pumpkin flavor.

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Valerie

Cooking Level: Beginning

Home Town: Virginia, Illinois, USA

Living In: Beach Park, Illinois, USA

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Reviewed: Oct. 18, 2009

Sooooo good! I used home grown and pureed pumpkin, which I imagine is much better than canned pumpkin. I don't buy Cool Whip, so I made my own whipped cream and folded it in. I served it with some nutmeg sprinkled on top for a nice touch. We dipped Arrowroot cookies in it, but I'm looking forward to trying different treats with it tomorrow during round 2! The family really loved this and we will definitely be making this again (including for an upcoming party). Adding a little extra spice is recommended :) Enjoy! Happy autumn!

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jennabeanski

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Reviewed: Oct. 15, 2009

I used 8oz cool whip and 1 bar of softened neufchatel cream cheese. I also doubled the amount of spice. Mixed it all up and put it into a gallon ziplock bag. When it came time to serve, I cut one of the corners of the bag and piped the dip into the serving bowl. I Served it with Nilla wafers and ginger snaps. People also spooned it onto some pumpkin bread and said they thought it would make a great topping for pumpkin muffins. It was delicious. Will definitely make again.

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poindexterbooks

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Reviewed: Oct. 15, 2009

I really liked this and thought served in the small pumpkin, it was delightful. I think it could use more pie spice and will add it the next time.

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mathgirl64

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: Long Neck, Delaware, USA

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Reviewed: Oct. 14, 2009

Wonderful light dip with graham sticks, nilla wafers, pretzels and apples. Those are all the things I tried it with and it was delicious. Big hit with both adults and kids. I made the pumpkin puree from scratch and used it in my batch...so good!

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Michelle

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Reviewed: Oct. 11, 2009

Really, really yummy! It's super easy too! Served this w/ graham crackers.

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fbradford

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Reviewed: Oct. 11, 2009

PERFECTION! I really can't say anything more.... tastes like pumpkin pie mousse!

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Abby

Cooking Level: Intermediate

Home Town: Mchenry, Illinois, USA

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Reviewed: Oct. 11, 2009

Mmmm, very good! I made it with sugar free vanilla pudding and light cool whip. Light and Perfect!

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blondie9

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Reviewed: Oct. 11, 2009

It was okay. I could not find packed pumpkin in the store so I had to use a brand that was very runny. Next time I will search for the packed canned pumpkin mix. I used Ginger snaps and that was a hit with the family. I will make this for Thanksgiving because I think I will find canned pumpkin in my area easier.

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Foodie_Lover

Cooking Level: Expert

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Reviewed: Oct. 11, 2009

I made this as an appetizer for my daughters birthday. Everyone loved it!!! It was the hit of the day. Everyone was asking for the recipe. Not only was it delish, it was soo easy and quick to make. I served it in a pumpkin and it looked so nice.

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kimstoys

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Reviewed: Oct. 6, 2009

I followed the directions exactly. It tastes good, but not much pumpkin flavor. Next time I will either use a small container of whipped topping or the larger can of pumpkin.

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Julie

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Reviewed: Oct. 5, 2009

Lighter than I thought it would be. Pretty tasty- served it with Nilla Wafers and Ginger Snaps. Next time I may add a bit more spice. This would be SO good in a pie shell and frozen- YUMMO!

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