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) Frozen Whipped Topping (thawed)
- Optional: Graham crackers, apple slices, or ginger snaps for serving
Instructions
- Combine the Base Ingredients: In a large mixing bowl, add the entire can of pumpkin puree, the dry instant vanilla pudding mix, and the pumpkin pie spice. Use a sturdy spatula or a whisk to blend these three ingredients together. Stir vigorously until the pudding mix completely dissolves into the pumpkin and the mixture looks smooth and uniform. You should not see any dry streaks of pudding powder left in the bowl.
- Fold in the Whipped Topping: Gently add the thawed whipped topping to the pumpkin mixture. Instead of stirring roughly, use a folding motion with your spatula. Cut through the center and lift the bottom over the top, rotating the bowl as you go. Continue folding until the color is consistent and the dip is light and airy. Be careful not to overmix, as you want to keep as much air in the whipped topping as possible to maintain that “fluff” texture.
- Chill and Serve: Transfer the dip into a decorative serving bowl. For the best flavor and consistency, cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the pudding mix to fully set and the flavors to meld. When you are ready to eat, place the bowl on a platter surrounded by your favorite dippers like cinnamon graham crackers, vanilla wafers, or sliced Granny Smith apples.
- Cook Time: 10 minutes