I brought this dip to a party last weekend and it vanished.
As in, gone-zo.
In about 15 minutes.
People were raving about it and it was one of those things that I just threw together.
I had a little bit of leftover pumpkin puree from a batch of Pumpkin Peanut Butter Oatmeal Bars (Vegan, GF)…
…And since I always have Cool Whip on hand in the freezer, I figured what the heck.
And this dip was whipped up in 15 seconds flat.
A little Cool Whip (you could also use real homemade whipped cream, TruWhip, homemade coconut cream, ReddiWhip, or even yogurt or cream cheese) and a pinch of seasonings and a few stirs later and this Whippy Dippy was the hit of the party.
The dip upstaged my new dress. I hate it when that happens.
And the whole “recipe” takes about 15 seconds to make. Just grab a bowl, dump everything in, stir, and be a hit among your friends.
And it’s a very loose recipe at that. Just get the pumpkin and the white stuff in the bowl and take it from there based on your own taste preferences and what you have on hand.
No need to go out and buy anything, but I’m pretty sure all the pumpkin hoarders have cans and cans of pumpkin puree on hand.
And more than likely you’ve got a freezer full of Cool Whip like I do you have yogurt or cream cheese on hand and that will be just dandy.
You could dip rotting broccoli stalks in this stuff and make them taste amazing.
Or dip crackers, bread, sugar snap peas, a microwave banana oat cake, carrot sticks, apple wedges, or whatever into it.
Or use it as a topping, i.e. like a butter or spread, on things like toast, muffins, on top of a bowl of oatmeal, on pancakes, whatever.
I even froze some and made “Pumpkin Ice Cream”.
Scott begged me to make it again and he’s not even that into pumpkin stuff. He’s not a blogger, after all.
It will make anything better. Promise.
It’s like hard street drugs: Dangerous, addictive, and don’t start using because you won’t quit until you’ve run out.
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Caramel Pumpkin Whip Dip (With Vegan, Gluten Free options)
1/2 c pumpkin puree
1/2 c Cool Whip (alternatives include: TruWhip, ReddiWhip, Cream Cheese, Toffuti Cream Cheese, Greek Yogurt, Soy Yogurt, homemade whipped cream, homemade coconut milk whipped cream, etc. Or, you can add those in addition to the Cool Whip but you may need to increase the amount of pumpkin puree and other sweeteners/spices)
1/4 c brown sugar (to taste; can also omit or use maple syrup, stevia, agave, etc.)
1/8 tsp pumpkin pie spice
1/8 tsp cinnamon, optional
1/8 tsp vanilla extract, optional
2 tbsp caramel sauce, optional (if using, you can add it to the mixture or drizzle over the top of the finished dip)
Directions: Combine all ingredients in a bowl and stir until incorporated. Keep extra chilled in the refrigerator or the freezer (it turned into wonderful “ice cream”). Keeps for many days in the refrigerator (use common sense) and I am sure you can make it and freeze it in batches and then defrost as necessary.
Suggestion: Double, triple, quadruple the recipe as needed. One 15-ounce can of pumpkin is about 2 cups so if using 1 can of pumpkin puree you’d want to use about 2 cups of Cool Whip and increase the other seasonings in proportion or to taste.
To Keep Vegan: Use homemade whipped cream with coconut milk and/or vegan caramel sauce (Google for recipes, there are lots)
To Keep Gluten Free: Make sure the whipped cream/whipped topping that you’re using and the caramel sauce if using it are GF
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This stuff is beyond good.
Don’t say I didn’t warn you.
Grab a spoon and get busy.
No wait, grab a ladle. Grab the biggest scooping device you have.
And go to town just scooping in on everything.
Or just eat it straight from the ladle. You don’t even need to spread it on anything. The “eating peanut butter by the spoonful at midnight in front of your refrigerator” method works very well with this dip, too.
Questions:
1. Do you like Cool Whip?
I know some people don’t like Cool Whip and they prefer real whipped cream or dairy-free/vegan alternatives such as making their own “whipped cream” with coconut milk, but I do love Cool-Whip.
I also really like Miracle Whip. I love Vegenaise and like mayo but there is something about the tangy zip of Miracle Whip that I love. Cool Whip, Miracle Whip, whippin’ good.
2. Do you like Pumpkin?
Yes, I have gotten into pumpkin this year:
Pumpkin Peanut Butter Oatmeal Bars (vegan, GF)
Pumpkin Spice Latte (vegan, GF)
Caramel Maple Pumpkin Pie Smoothie (easy vegan, GF adaptations)
…to name a few.
But I wasn’t always as into it as I am now. I think the blogosphere is rubbing off on me.
But I am ready for pepperminty, chocolatey, Christmas-season flavors now.
3. What do you like to bring to parties that just vanishes?
The other thing that I bring and that no one ever suspects is even remotely “healthy” is Chocolate Mousse. It just happens to be vegan, gluten free, raw/no-bake but I don’t bother telling anyone that until the bowl is licked clean.
No one ever guesses the secret ingredient. I don’t even tell anyone that it’s not full of butter, sugar, eggs or that I didn’t slave away on it until they are begging for more and for the recipe.
When I tell them what they ate, everyone’s jaws usually drop and there’s lots of “No Ways!”
Thanks for the $100 Visa Gift Card & Pedometer Giveaway Entries
Wow, I was just thinking of making a similar recipe..I was unsure if caramel and pumpkin would play nice? :) Glad to hear it worked out for your recipe! I don’t like cool whip but I do love pumpkin! Happy Friday!
Cool whip was the only ‘sweet’s I could have when I was pregnant. I had Gestational Diabetes and my carb intake could not exceed 30 grams per meal. Very strict when mom is a major chocoholic and anything sweet like candy was forbidden.
Extra Creamy Cool whip satisfied my sweet tooth during my preganancy and at 2 carbs per 2 Tbsp I could indulge! My son is a Cool whip freak! I wonder why!?!? And go figure…he’s crazy over pumkin pie too! It just so happens that I have a can of pumpkin in the pantry and a container of Cool Whip in the freezer. Quality time in the kitchen this weekend!
enjoy the Quality Time :)
what a great, easy simple idea!! i havent had cool whip in FORVER!!! I used to freeze it and eat it right with a spoon :) so delicious! :)
love ya girlfriend!
That looks really delicious!
Pumpkin: good, any sort of Cool Whip, whipped cream etc: good. But the two together? WOW! That must be awesome.
Oh yum! I have a recipe for raw vegan caramel sauce that would taste delicious in this!! Good idea :D
do it! i mean the caramel sauce isn’t 100% necessary and ive made raw vegan caramel sauce with dates, agave, water, etc and blending & it would work in here. Have fun!
Wow…I would have never picked out this combination, but sounds like something I would love and I need to try this out! Thanks for posting :)
the dip is a great idea! for parties I always take different treats but lately everyone just wants my apple cinnamon cookies
Wow, this dip looks delicious. Such great photos! I have made something similar before but it was with pumpkin, cream cheese, the spices and powdered sugar. I definitely have wanted to try making it dairy-free. I love the idea of the coconut whip or tofutti cream cheese.
Whenever I make my dip like this, I serve it in a hallowed out sugar pumpkin, it’s so disgusting cute – it kills me every time.
that sounds adorable!
Ooooh, I can just imagine all the different things you might serve as dippers with this– I bet graham crackers would be amazing!
I made this a ton last winter. My mom does the cream cheese version, but I prefer the cool whip version. Last winter I got really into cool whip – I don’t mind the chemicals in something I eat so infrequently – and I would mix it with pumpkin and some peanut flour. Now I don’t eat the peanut flour, but I bet this would be great with a little of that peanut butter extract I just bought.
Now you’ve got me thinking….and adding to my grocery list!
peanut flour, yeah, me too…we’ve talked about that one.
this is such a midwest-ish dip, too. Simple but good. Not surprised your mom does it w/ cream cheese. Maybe she can make a hot dish, too. I miss WI and MN cooking sometimes!
Wow this sounds good! I used to hate cool whip, then I loved it – then I gave it up for healthier eating. But a few years back when I tried my first Vietnamese avocado shake, I thought it tasted just like cool whip and so I made them all the time to satisfy the craving. Eventually I got sick of the shakes and kinda forgot about cool whip, but just last week in the grocery store, I saw the big tubs on sale and thought “Mmmm cool whip, I could go for a spoonful of that right now!” So I guess I do love it, even when I try not to.
I agree about miracle whip – it is so good! I like veganaise too but it’s not the same.
And pumpkin – yes I love pumpkin too. So yummy and versatile.
miracle whip and vegenaise…two totally diff things. Love them both, but very different, indeed.
This dip sounds amazing and perfect for fall! Great work and gorgeous pics as usual!
1. Not really, but it’s been ages since I’ve had it.
2. Oh yeah, totally on the blogosphere pumpkin bandwagon this fall!
3. Raw desserts are usually a huge hit, it got rave reviews on the raw pumpkin pie I took last weekend.
ah! This so reminds me of the fruit dip I make for all of our parties (cool whip + yogurt) and it is a total hit! I never thought to use pumpkin instead- great idea!
I want to make your fruit dip, too!
Visions of me standing over this bowl (elbows out defensively) and scooping spoonfuls of it into my mouth. Actually, better not make this.
I did what you describe, 100% Shoveling. So good.
Mmm :) I’ve made pumpkin dip before, but the caramel just takes this dip to a whole new level!
And giirrl, I bet you rocked that dress ;)