Place the pumpkin puree, instant vanilla pudding, milk and pumpkin pie spice in a large bowl. Mix the ingredients well.
Add whipped topping and fold the pumpkin mixture into the whipped topping until well mixed and it turns light orange in color.
Chill the dip in the refrigerator for at least one hour to allow it to firm up a little.
Serve with vanilla wafer cookies, graham crackers, sliced apples or your favorite dippers. Dust the top of the dip with a little extra pumpkin pie spice or cinnamon as an optional garnish.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days. You can make this dip a day or two ahead of time as well.
Trying adding this dip into a baked graham cracker crust for an easy chilled pie!
You can substitute the pudding for sugar free and use sugar free whipped topping for a lower sugar or weight-watcher-friendly dip.