Pumpkin Pie Dip
My husband and daughter are always first in line for this creamy pumpkin pie dip. Perfect for fall parties, Thanksgiving dessert, or just a cozy family snack, this no-bake treat with only five ingredients disappears fast once friends arrive.
Ingredients
- 1 cup pumpkin puree canned or fresh
- 3.4 oz instant vanilla pudding dry mix only
- ¼ cup milk
- 2 teaspoons pumpkin pie spice
- 8 oz whipped topping like Cool Whip
Instructions
- Place the pumpkin puree, instant vanilla pudding, milk and pumpkin pie spice in a large bowl. Mix the ingredients well.1 cup pumpkin puree, 3.4 oz instant vanilla pudding, ¼ cup milk, 2 teaspoons pumpkin pie spice
- Add whipped topping and fold the pumpkin mixture into the whipped topping until well mixed and it turns light orange in color.8 oz whipped topping
- 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 just lighter dip.
Nutrition
Calories: 101kcal | Carbohydrates: 17g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 82mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3841IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Found on: onmykidsplate.com/pumpkin-pie-dip/