Pumpkin Dip
This pumpkin dip recipe is the easiest fall treat you'll make all season. It comes together in about five minutes for a light, fluffy dip that tastes like pumpkin pie in every bite. It's perfect for parties, potlucks, or any time you want a crowd-pleasing dessert dip without turning on the oven.
Ingredients
- 15 ounces Pumpkin Puree, 1 can
- 5 ounce Instant Vanilla Pudding Mix,
- 1 teaspoon Pumpkin Pie Spice
- 16 ounces Whipped Topping, thawed
Instructions
- In a large mixing bowl, combine the pumpkin puree, instant vanilla pudding mix, and pumpkin pie spice using a rubber spatula, stirring until the mixture is smooth and well combined.
- Add the thawed whipped topping to the bowl and gently fold it in with the rubber spatula until the dip is light, fluffy, and fully incorporated with no streaks remaining.
- Cover the bowl and refrigerate the dip for at least 30 minutes, or until chilled and slightly set.
- Transfer the dip to a serving bowl and serve with graham crackers or vanilla wafers.
Christina's Notes
- Fold gently: Add the whipped topping in stages and fold slowly so the dip stays light and airy rather than dense.
- Chill first: Refrigerate the dip for at least 30 minutes before serving — it sets up and tastes much better cold.
- Adjust the spice: Start with one teaspoon of pumpkin pie spice and add a little more to taste if you want a stronger fall flavor.
- Store it right: Keep leftovers in an airtight container in the fridge for up to four days — press plastic wrap directly onto the surface to prevent any skin from forming.
MY NOTES
NEED MORE INFO? Scan the QR code to go to the online recipe.
Recipe compliments of www.ITISAKEEPER.com