ALTOONA, Pa. (WTAJ) — Chef Janet from Sip and Saute is back with two simple, yet so delicious recipes this time! She made a BLT dip and a crustless pumpkin pie. Here’s the recipe for the BLT dip: One ...
Included in the book was a recipe for pumpkin pudding which eventually evolved into the pumpkin pie we enjoy today. According to various estimates, more than 50 million pumpkin pies are ...
Which is why today, he brought a tasty Pumpkin Pie Dip! All you need is one tub of whipped topping, a 15 ounce can of pumpkin puree and a packet of vanilla instant pudding.