Pumpkin Dip
Yield: 6 servings
This sweet and creamy pumpkin dip is fluffy like a cloud with warm cinnamon in every bite! Serve it with graham crackers, gingersnaps, apple slices, or vanilla wafers. Perfect for a party, you can make it up to 24 hours ahead and it keeps great in the fridge.
Ingredients
- 1 (15 oz) can pumpkin puree, not pumpkin pie filling
- 1 (3.4 oz) package instant vanilla pudding
- 1 ½ teaspoons pumpkin pie spice
- 4 oz marshmallow fluff
- 8 oz Cool Whip, thawed, or whipped cream
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Instructions
- In a large bowl, stir to combine pumpkin purée, dry vanilla pudding mix, pumpkin pie spice, and marshmallow fluff.
- Fold in the Cool Whip until it is combined, being careful not to over-stir so the dip stays fluffy. Give it a taste test and see if you would like to add another 1/2 teaspoon pumpkin pie spice to dip.
- Serve immediately, or cover and store in refrigerator for up to 24 hours before serving.
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Notes
Store: Leftover dip should be refrigerated and stored in an airtight container. It will keep for 3 to 4 days. I do not recommend freezing it as the texture will change once thawed.
Video
Nutrition
Serving: 1 serving, Calories: 230kcal, Carbohydrates: 46g, Protein: 2g, Fat: 5g, Saturated Fat: 4g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Cholesterol: 1mg, Sodium: 133mg, Potassium: 191mg, Fiber: 2g, Sugar: 36g, Vitamin A: 11059IU, Vitamin C: 3mg, Calcium: 49mg, Iron: 1mg