Fluffy Pumpkin Dip + $1000 GIVEAWAY!

This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.

Hey everyone! Today I’m sharing one of my favorite go-to holiday dishes with a little bit of a spin! I’m swapping out one of my ingredients from my Fluffy Pumpkin Dip with a little bit of help from Pacific Foods and their Tetra Pak® carton packaging.

(oh, and one lucky winner from MY BLOG is gonna win $500 for themselves
and $500 for a charity of their choice!)

fluffy pumpkin dip recipe

This holiday season, Tetra Pak® wants to inspire everyone to make small, smart decisions when cooking for their families and help them Become Carton Smart. Their cartons are made of 70% paper and are easy to store and open! Plus cartons are re-closable so you can use what you need and save the rest for later!

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So I tried the Pacific Foods Organic Pumpkin Puree as a substitute in my Fluffy Pumpkin Dip and it was better than ever… I promise! Even my BFF and her kids were gobbling it up! So here’s the recipe…

• (1) 16oz Pacific Foods Organic Pumpkin Puree
• (1) 3.4oz vanilla instant pudding
• (1) 8oz Cool Whip
• ½ tsp cinnamon
• ¼ tsp ginger
• ⅛ tsp allspice

Combine pudding, pumpkin puree, cool whip. Add spices, mix. Place into serve bowl and refrigerate 1 hour to set.

fluffy pumpkin dip recipe

pacific foods organic foods

In the spirit of Gift Giving this holiday season, Tetra Pack® is offering one of my readers a
$500 VISA GIFT CARD and a $500 donation to a charity of the winner’s choice!

To enter, leave a comment below sharing your small, smart recipe that could use ingredients in cartons or “smart” entertaining tips that produce great tasting food with little waste!

You have until January 1st to enter!
See all of the official rules here.

And visit pacificfood.com or becartonsmart.com for inspiration and links to on where to find more carton products!

Follow #CartonSmart on Pinterest

Tweet @CartonSmart

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  1. Neiddy says

    I’d make an easy and delicious breakfast for my family using Pacific Foods Organic Pumpkin Puree
    Pumpkin Chocolate Chips pancakes:
    2 cups baking mix,2 large eggs,1-1/4 cups milk,1/2 cup pumpkin puree, 1/3 cup mini-chocolate chips, 2 tbsp. sugar, 1/2 tsp. cinnamon.
    Whisk all the ingredients together and cook until the pancakes are golden brown
    And with the leftover puree I could make a smoothie or oatmeal the next day…

  2. says

    2 slices of bread
    1 slice of cheese
    1 tablespoon butter

    1 container of tomato soup

    Put it all together and you’ve got yourself a nice grilled cheese and tomato soup lunch. Fancy it up for a party by cutting the grilled cheeses into 4 sections and putting the tomato soup into shot glasses.

  3. Beth Lyon says

    My husband and I make place cards for Thanksgiving and on the back of each person’s, we write a few words about why we are thankful for them this year.

    Simple and meaningful :)

  4. Laurel Weinstock says

    It is not Thanksgiving in our home without green bean casserole!!!

    12 oz Pacific Natural Foods Organic Cream of Mushroom Soup
    3/4 cup of milk
    2 cans of green beans (cut or french style)
    1/8 tsp black pepper
    1 1/3 cup of crispy french style fried onions

    MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup crispy french style fried onions.

    BAKE at 350°F for about 30 minutes or until hot.

    Stir casserole then top with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden.

  5. Destiny says

    My easy recipe is GOOP! Any can of pie filling will do. spread pie filling in small square baking dish. Top with 1/2 any flavor cake mix. Melt 1/4 cup of butter and drizzle overtop. Bake at 350 unti lit looks yummy! (35-35 minutes) Double the recipe in a 9X13 dish and use two different pie fillings in each end of pan for variety.

  6. Emily says

    For Thanksgiving I like to make a pumpkin soup and just so I don’t waste anything from what I use I serve the soup inside the hollowed out pumpkin… it makes a great bowl and adds a cute touch to my fall decorations!

  7. jess says

    I use a lot of stuff from a box. I really like their almond milk since I am the only one that drinks it, and it is enough for a few days.

  8. says

    I make After-Thanksgiving Turkey Tortilla Soup:
    3 cans of Rotel, 2 cans Mexicorn, 2 can black beans drained, 1/2 pkg taco seasoning, 2 cups leftover shredded turkey & a carton of chicken broth
    This uses cartons AND leftover holiday turkey to save waste!

  9. Julia S says

    I like to make cranberry-orange frozen desserts:

    Use 1 Pacific jelled cranberry carton, 1 can frozen orange juice concentrate, undiluted, 1/4 cup sweetener/sugar, and 1 cup heavy cream, whipped

    Mix cranberry, orange, and sugar in a bowl and fold in whipped cream. Transfer into container of choice and freeze until solid. Enjoy!!

  10. Lora W. says

    My aunt makes a yummy pumpkin soup. It isn’t a written recipe but one that she has told me.

    It called for pumpkin and chicken stock. It started with browning 1 chopped onion in olive oil. Then you add the stock. Then blend in pumpkin. Just looking at the volume on your pictures, I would say 4 boxes of stock to 1 box of pumpkin). add some heavy cream. Add some sage, thyme and nutmeg. Salt and pepper to taste.

  11. says

    I LOVE Pacific chicken unsalted stock! I use it to de-glaze the turkey roasting pan and then to thin out the turkey gravy. Because it’s unsalted, no one walks away from Thanksgiving over-salted and bloated (from salt, anyway!).

    I also use it for the different soups I make as the weather turns chilly. :) Yum!

    Jellied cranberry sauce is deLISH-ous on Turkey sandwiches with melted brie (okay, or ANY cheese, really). It’s so good, I am salivating!

    As for pumpkin puree, it’s SO amazing in pumpkin muffins. I love that you can close the container IF you have any leftover pumpkin puree. (But really, it’s so yummy, who does?)

  12. colette says

    I love simple pumpkin spice muffins. Take a carton of pumpkin puree mix it w/ a box mix of spice cake (any brand). Bake until done.

  13. fawn strunk says

    I use pumpkin puree and a box of cake mix.. You have low fat eggless,oil free cake or muffins.
    Add box of cake mix and 1 carton of pumpkin puree and spices can be addred to this that you want. Mix well bake as the cake mix directions… mmmm goood!

  14. Chelsea Z says

    I would cook noodles in the unsalted chicken stock! Love that they have that because my husband has high blood pressure and low sodium is great!

  15. ELIZA ELLIOT says

    I love this recipe – looks good. I like to used washable entertaining bowls to reduce waste as well as cloth napkins. I also make muffins with leftover ingredients from my cookie and bread making of course using the carton pumpkin puree. thanks for the chance to win!!

  16. mary says

    I use cartons of chicken stock in my chicken and dumplings: 6 cans of biscuits, 4 chicken breasts, 2 cartons of chicken stock, two stalks celery chopped, 1/4 small onion chopped, salt, pepper. I sometimes add poultry seasoning and celery seeds if I think it needs more flavor. Boil chick in chicken stock, celery, onion, seasoning. When done, remove chicken and cut into small (1/2 inch pieces). Take biscuits from can and put in boiling chicken stock. Put some whole biscuits, some half, some squeezed small. when done, add chicken back in and serve.

  17. Deidra says

    I make a crust-less pumpkin pie using cake mix sprinkled on top of the pumpkin puree. Just make the pumpkin puree like you would make for the pie, spread and a cake pan and sprinkle the cake mix over the pumpkin and drizzle melted butter on top and bake.

  18. Susan says

    I love these weight watcher friendly Brownie Muffins:
    1 box devil’s food cake mix
    15 oz. Pacific Organic Pumpkin Puree
    Mix 2 ingredients together and place into muffins tins lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins.

  19. Michelle Perkins says

    I use broth from a carton for soups, sauces, and to add flavor to rice. But I wonder why more soups/liquids aren’t sold in cartons? The big brands could surely try it out!

  20. says

    I make an easy dip with peanut butter, cream cheese, and brown sugar. But I’m going to try it with the pumpkin puree to make a fall version. It might take me a while to figure out the proportions, but that means more dip for me in the meantime! Mmmm. :-)

  21. Lesa S. says

    I haven’t really tried broths from a box, although I’ve tried other brand’s soups. I’m sure the boxing is much healthier than the cans we are so used to! I will definitely try to find this brand and start using it; I love that the broths are unsalted!

    As many others have mentioned, the pumpkin puree can be used in any pumpkin recipe and would be great in smoothies!

  22. Terri Leone says

    Tasty Pumpkin Cakes

    350 degrees 12- 15 minutes
    2 cups flour
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1 tsp cinnamon
    1/2 tsp ginger
    1/2 tsp allspice
    1/4 cup melted butter
    1 cup brown sugar
    1 egg
    1 egg white
    1 cup Pacific organic pumpkin puree
    1 tsp vanilla
    Mix dry ingredients in a separate bowl, and then with a mixer beat butter, sugar, eggs, pumpkin, and vanilla. Stir in flour mixture and fold in walnuts. (1/2 cup chopped walnuts, added at in optional) Spoon batter into sprayed 13×9 casserole dish or into sprayed muffin pan.

  23. Libbye says

    2 cups all-purpose flour
    3/4 cup sugar
    1 tsp baking soda
    1/4 tsp salt
    1 tsp cinnamon
    1/2 tsp ginger
    1/4 tsp nutmeg
    1 cup Pacific organic pumpkin puree
    1 large egg, lightly beaten
    1/4 cup canola oil
    1 cup nonfat milk
    1 cup fresh cranberries, chopped

    Preheat oven to 350 degrees. Coat a muffin pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg. Combine pumpkin, beaten egg, oil and milk in a medium bowl. Make a well in dry ingredients; add pumpkin mixture and stir until just combined. Fold in chopped cranberries. Fill muffin cups and bake for 22-25 minutes.

  24. Terry says

    I use carton chicken broth (1 carton) for my chicken and rice recipe! I do the rice (according to the directions on the back), cook the chicken (2 boneless skinless breasts) in the broth for 20 mins. Save a little bit of the broth and pour it in with the rice. Shred the chicken, add it to the rice. Then add diced jalapenos. It is awesome!
    Thanks for the giveaway-

  25. DESIREE H says

    I use Pacific Simply Stock Chicken in my soup recipe in the crock pot. I use two cartons of the stock, 3 cans cream of chicken soup, half a jar of Franks Red Hot, two tbsp of sour cream, shredded cheese and serve with cilantro on top! Its awesome! Especially if you like spicy!!

  26. Catherine L says

    I always use carton chicken stock for my Southern style homemade chicken and biscuits. Or I could use this pumpkin puree to make some delicious pumpkin coconut soup.

  27. Danielle F. says

    Whenever we make a Turkey in my house whether it be for Thanksgiving or another holiday or just to make since we like it a lot, almost nothing goes to waste. The leftovers are used to make sandwiches for the next few days and the bones/carcass is used to make a delicious broth/soup.

  28. Bert says

    My smart entertaining tips:
    * When having a party serve finger foods
    * Forget about disposable plates, cups, utensils
    * Use your party food leftovers as part of your everyday menus

  29. says

    I use Almond Milk from a Tetra Pak in smoothies and many other things. I think it is healthier than real milk and sweeter for sweet things and no one ever knows the difference.


  30. Julie B says

    My favorite recipe to use the Cartons for is my Porkchops and Gravy in the crock pot.
    I use the Pacific Natural Foods Organic Cream Of Mushroom Condensed Soup (12 oz).

    2 12 oz Pacific Organic Cream of Mushroom Condensed Soup Cartons
    4-6 pork chops, boneless (depending on how many people you are serving)
    1/2 packet Lipton Onion Soup Mix
    1 tbsp dijon mustard
    1/2 cup of milk

    1. Cook the porkchops fully, browning them in skillet.
    2. Place the cooked pork chops on the bottom of the crock pot.
    3. Turn to crock pot on high heat.
    4. Add in Cream of Mushroom soup cartons, dijon mustard, milk and lipton onion soup mix.
    5. Stir mixture.
    6. Cook for 4 hours, then serve with mashed potatoes or any other side dish you would like.

    I never have liked pork chops, however these are AMAZING! They are not tough, they fall apart, and I would recommend this!! It is SO good!
    Thank you for the giveaway!!

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