‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
It is Pumpkin Week here. Check out my Pumpkin French Toast and my Pumpkin Risotto. This is too easy to share, but it is just such a fall delight and very addictive.
I’m not a big baker so this sweet dip hit the spot. It also isn’t the worst sweet treat to eat. I whipped this up, refrigerated it until I was ready, and then packed it for an Octoberfest party. Now that’s easy.

Ingredients:
1, 15-oz can pumpkin
1, 15-oz container non-dairy whipped cream
1 box vanilla pudding mix (regular, cook to serve)
1 tsp pumpkin pie spice
Directions:
Whip everything together.

Refrigerate for at least 30 minutes.

Serve with graham crackers for dipping.

I like this dip. The flavors and ease are definitely the high points. It is delightfully light and fluffy. I didn’t even think about dipping apples until now, but how great would that be?! I spread this onto toast one morning and couldn’t get over my genius moment. Whip this up for Thanksgiving when everyone needs something to munch on.
This is basically a quickie pumpkin mousse. Sprinkle some graham cracker crumbles on the bottom and top with a dollop of whipped cream and you’ve got dessert.
Should we keep talking about pumpkin? One more day! Tomorrow is something out of the ordinary for The Three Bite Rule and I want you to see it.




































