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!
Ingredients
Directions
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.
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