Pumpkin Pie Dip Recipe – Step by Step Guide: This simple recipe for a quick fall treat or appetizer calls for Cool Whip and pumpkin puree. This easy-to-make, fluffy sweet dip is a great choice for Halloween or Thanksgiving.
This simple recipe for a quick fall treat or appetizer calls for Cool Whip and pumpkin puree. This easy-to-make, fluffy sweet dip is a great choice for Halloween or Thanksgiving.
This simple pumpkin pie dip recipe is everything I love about quick and simple dip recipes! It’s fluffy, airy, and bursting with all your favorite fall ingredients in addition to pumpkin flavor. ideal for autumn’s pumpkin harvest!
The best part is that making this no-bake dessert only takes five minutes. This is a great dip to try if you’re looking for something easy to make for fall, Halloween, or Thanksgiving!
This simple, no-bake dip is a great way to start Thanksgiving dinner or as a treat for Halloween. You can even serve this pumpkin pie dessert dip as a simple dessert in place of classic pumpkin pie because it tastes just like pumpkin pie. Serve both if you really want to go all out.
Pumpkin Pie Dip Recipe – Step by Step Guide
INGREDIENTS
- 1 15-oz can pumpkin puree
- 1 3.4-oz. box instant vanilla pudding mix
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 8-oz tub whipped topping, thawed
INSTRUCTIONS
This simple recipe for a quick fall treat or appetizer calls for Cool Whip and pumpkin puree. This easy-to-make, fluffy sweet dip is a great choice for Halloween or Thanksgiving.
Combine the pumpkin puree, vanilla pudding mix, cinnamon, and pie spice in a medium-sized mixing bowl.
Add the whipped topping and stir until fully incorporated.
Keep covered and chilled until you’re ready to serve.
Before serving, sprinkle some fall décor over top.
ALSO SEE
NOTES
Be sure to use dry instant vanilla pudding mix here, not cook and serve pudding. You won’t need any other ingredients on the box of pudding.
Nutrition information is estimated. Please do your own calculation to fit special diets.
NUTRITION
- Calories: 25kcal
- Carbohydrates: 0.4g
- Protein: 0.02g
- Fat: 0.03g
- Saturated Fat: 0.02g
- Polyunsaturated Fat: 0.001g
- Monounsaturated Fat: 0.003g
- Cholesterol: 0.001mg
- Sodium: 1mg
- Potassium: 2mg
- Fiber: 0.2g
- Sugar: 0.1g
- Vitamin A: 12IU
- Vitamin C: 0.04mg
- Calcium: 4mg
- Iron: 0.05mg
FAQs AND QUESTIONs
How to Make Pumpkin Pie Dip with Cool Whip
To a mixing bowl, add the dry pudding mix, spices, and can of pumpkin puree.
Note that you are not adding the ingredients to make pudding; you are merely adding the dry pudding mix.
Stir the mixture until all of the ingredients are well combined. For this, you can use an electric mixer (hand mixer) or a spoon.
The Cool Whip should then be added to the pumpkin mixture. Mix everything until the dip has a light, fluffy consistency.
Until you’re ready to serve, place the mixing bowl in the refrigerator, covered with plastic wrap.
We sprinkled some gorgeous fall-themed sprinkles on top of the pumpkin dip since I felt it needed a little something extra. And that’s the whole thing.
Toss the dip into a pretty serving bowl and serve it to yourself and your guests immediately!
How to Store
Store pumpkin pie dip tightly covered in an airtight container in the refrigerator until you are ready to serve. After serving, don’t let it sit at room temperature for more than 2 hours. You can make this easy pumpkin dip recipe a day ahead of time.
No bake pumpkin dip keeps for 4 to 5 days covered in the refrigerator before it starts to break down. Usually, it is used up before that time!
