Pumpkin Dip with Whipped Topping recipe

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Ingredients

1 (29 ounce) can pumpkin puree
1 (5.1 ounce) package instant vanilla pudding mix
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon ground ginger
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Nutrition Info

84.6 calories
carbohydrate: 14 g
cholesterol: : -
fat: 3.3 g
fiber: 1.4 g
protein: 0.7 g
saturatedFat: 2.8 g
servingSize: -
sodium: 226.2 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix pumpkin puree, vanilla pudding mix, cinnamon, nutmeg, allspice, and ginger together in a bowl. Fold in whipped topping until well blended.

Recipe Yield

18 servings

Recipe Note

I need to thank Tiera Lesley and her pumpkin fluff dip for the inspiration for this recipe. I used her recipe as a base, but made some significant changes. I always get requests for this dip! This is good served with vanilla wafers and/or cinnamon graham cracker sticks.

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