Pumpkin Fluff Dip

Today's breakfast treat was pumpkin fluff dip. At first I thought it might be a little too dessert like to serve the kids for breakfast. Once I thought about it though I decided it was probably better for them than most breakfast cereals anyway. I served it with sliced apples and graham crackers to dip. This stuff is wonderful.

INGREDIENTS:
1 - 16oz container frozen whipped topping, thawed
1 - 4oz package instant vanilla pudding mix
1 - 15oz can pumpkin
1 tsp pumpkin pie spice

DIRECTIONS:
In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with fruit or crackers.

Things were hectic this morning so I didn't get a chance to take a photo. I thought there would be some left and I could get a good shot after the kids had left for school. I was wrong. They gobbled it all up. I do think they are getting a bit tired of pumpkin though. I am going to have to find an alternative Halloween/fall themed breakfast for the next two days.

Whole Wheat Pumpkin Pancakes

I make these pancakes lightly spiced because of my young son. If you like, you can increase the spices or add others. I use whole wheat flour and skim milk in an attempt to make a healthier pancake. I made these for the first time this morning in honor of the start of Halloween week. They were a big hit.


INGREDIENTS:

2 cups whole wheat pastry flour
4 tsp baking pwder
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4cup brown sugar
1 egg yolk
2 cups skim milk
1 cup canned pumpkin
3 TBSP apple butter
3 egg whites


DIRECTIONS:

1. In a large bowl, whisk together the flour, baking powder, baking soda, and spices.
2. In a separate bowl, mix together the egg yolk, pumpkin, brown sugar, and apple butter. Stir in milk until well-blended.
3. All at once, add milk mixture to dry ingredients and stir just until combined.
4. In a medium bowl, beat egg whites until light and fluffy. Fold egg whites into batter.
5. Ladle batter by 1/4 cup amounts onto a preheated nonstick griddle lightly sprayed with cooking spray, Cook until evenly browned on both sides.


Recipe makes 20 pancakes (when the 1/4 cup measure is used).