Ingredients
Scale
- 1 can (15 ounces) Pumpkin Puree (ensure it is not pumpkin pie filling)
- 1 package (3.4 ounces) Instant Vanilla Pudding mix
- 1 teaspoon Pumpkin Pie Spice
- 1 container (8 ounces) Cool Whip, thawed
- Optional: Graham crackers, apple slices, or gingersnaps for dipping
Instructions
- In a large mixing bowl, scoop out the entire can of pumpkin puree. Sprinkle the dry instant vanilla pudding mix and the pumpkin pie spice directly over the pumpkin. Use a sturdy whisk or a rubber spatula to stir these three ingredients together. Keep mixing until the pudding powder fully dissolves and the mixture looks smooth and consistent in color.
- Gently scoop the thawed Cool Whip into the bowl with your pumpkin mixture. Use a rubber spatula to “fold” the whipped topping in rather than stirring vigorously. To fold, cut through the center with the spatula, scrape the bottom, and lift the mixture over the top. Repeat this gentle motion until no white streaks remain. This technique keeps the dip light and airy instead of deflating the fluff.
- While you can serve this immediately, the flavor improves significantly if it sits in the refrigerator for at least 30 minutes. Transfer the dip into a decorative serving bowl. Place the bowl on a large platter and surround it with your favorite dippers like vanilla wafers, pretzels, or sliced pears. Serve chilled and watch it disappear!
- Cook Time: 5 minutes