On the last day of November, I simply must share one final pumpkin recipe for the season. With only four ingredients, this pumpkin dip is simple to prepare and tastes delicious served with warm bread, graham crackers and fruit.
In addition to the end of pumpkin recipes on the blog for the time being, the last day of November also draws to a close the 30 Days of Thanksgiving I’ve seen a lot of people take the time post on Facebook over the past month. But should the date matter?
Some time ago, I read a magazine article that suggested keeping track of the little things people do to bring you joy throughout the year. At year end, you are supposed to write those individuals a card of thanks for the impact they had on your life. Anybody up for 365 Days of Thanksgiving at the start of the year?
Some time ago, I found the recipe for this pumpkin dip on Annie’s Eats. When I did my weekly check-in on Annie’s blog last Friday, I read the very sad news that her father unexpectedly passed away on Thanksgiving day. I hesitated to share this news on my blog as it seemed very…I don’t even know…attention-seeking on my part? I don’t know Annie, and Annie certainly doesn’t know me, so it just didn’t seem like my place to share her private grief on my public blog.
So why did I? In her post Annie wrote, “…rather than spending time pushing through hoards of people to find the best deal, you instead spend time giving thanks for the blessings in your life and stick close to the people you love. At the end of everything else, they are all that really matters.” I believe that bears repeating.
It’s okay to have fun and enjoy the holidays, but like Annie, it is my hope that we continue to spend time giving thanks and sticking close to the people we love while we do. Be well.
- 1 cup canned pumpkin
- 1 – 8 ounce package cream cheese, softened
- 2 cups confectioners’ sugar
- 2 teaspoons pumpkin pie spice
- Mix together the pumpkin, cream cheese, confectioners’ sugar, and pumpkin pie spice until well combined.