Ingredients
- 15 oz can pumpkin puree (not pumpkin pie filling)
- 5 oz box vanilla instant pudding mix
- 16 oz Cool Whip, thawed
- 1/2 tablespoon pumpkin pie spice
- 1/2 tablespoon ground cinnamon
Instructions
- In a large mixing bowl, whisk together the vanilla instant pudding mix, pumpkin puree, pumpkin pie spice, and ground cinnamon until smooth.
- Gently fold in the thawed Cool Whip until fully combined and fluffy.
- Cover and refrigerate for 2–3 hours to allow the flavors to meld and the dip to firm slightly.
- Optionally sprinkle with extra cinnamon before serving. Serve chilled with apple slices, graham crackers, vanilla wafers, or your favorite dippers.
Notes
- Make sure to use pumpkin puree, not pumpkin pie filling.
- Great make-ahead dessert—store in the fridge up to 3 days.
- Try serving in a hollowed-out small pumpkin for a festive touch.
- For a lighter version, use sugar-free pudding and light whipped topping.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/12 batch
- Calories: 120
- Sugar: 10g
- Sodium: 135mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
