Paula Roy: Whole Foods in Half the Time


Get-in-Mai Belly Pumpkin Pie Dip

A delicious way to recycle your jack-o'-lantern!

by: Paula Roy
Transform your Hallowe'en jack-o'-lantern into a delicious and nutritious snack

The only thing I don't love about Hallowe'en is the sight of smashed pumpkins rotting in the street. While I don't carve masterpiece jack-o'-lanterns like some of my neighbours, I still hate to see something edible going to waste. I came up with this dip as a way to carry the delicious flavours of pumpkin pie into November while at the same time recycling my Hallowe'en pumpkin. I'm always on a quest to get my family to eat more fruits and vegetables and I am pleased to report that the adults in our house enjoy this dip as much as the kids! Although we'd probably all prefer to be scarfing down candy, I am glad to serve up this healthy option as an snacktime alternative. It makes a great lunchbox filler too!


½ cup room temperature pumpkin puree (see note below)
1 tbsp 2% plain Greek yogurt
1 - 2 tbsp maple syrup (to taste)
¼ tsp each powdered ginger, cloves, allspice and cinnamon
Note: You can use canned pumpkin puree for this recipe, but try to avoid canned pumpkin pie filling as it's overly sweetened. To cook up your own jack-o-lantern, slice it into 3 inch pieces and cut off the outer rind and any seeds. Place in a roasting pan with 1/4 inch of water and bake, uncovered, for 45 minutes (or longer, if necessary), until tender. Puree using a food processor or sturdy blender. Leftover pumpkin puree can be frozen or used in soups. 

Pumpkin Pie Dip


  Put pumpkin puree, yogurt, maple syrup and spices in a small bowl; stir until well blended.

  Serve with sliced apples (or pears) for dipping; it's also delicious with pretzels!

  Dip can be made ahead and refrigerated for up to 48 hours. 

Makes about 2/3 cup of dip. 

Pumpkin Pie Dip

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