Pumpkin Pie Dip

Course: Dips

Cuisine: American

Prep Time: 10

Refrigerator Time: 30

Total Time: 40

Servings: servings

Calories: 46kcal

Author: Shruthi Baskaran-Makanju

This creamy, no-bake pumpkin pie dip comes together in just 10 minutes! It’s the perfect, easy fall dessert, and your guests will devour it. Trust me – it’s a hit!

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Equipment

1 large mixing bowl
1 serving bowl
1 serving platter

Ingredients

2 8-ounce containers whipped topping i.e. Cool Whip, thawed
1 5.1-ounce package instant vanilla pudding
2 ½ cups milk cold (any variety, I used whole)
1 15-ounce can pumpkin puree
½ teaspoon pumpkin pie spice
½ cup graham cracker crumbs
variety of cookies for serving graham crackers, pumpkin Spice, OREOs, animal crackers, biscotti etc.

Instructions

Add whipped topping to large mixing bowl, set aside.
Add instant pudding, pumpkin pie spice, and milk to a separate mixing bowl and whisk until combined.
Gently fold pudding into whipped topping.
Gently fold pumpkin puree into whipped topping mixture.
Using a spatula and scraping sides often, mix until well combined.
Spoon into serving bowl.
Cover with plastic wrap and refrigerate for 30-60 minutes.
Top with graham cracker crumbs and serve with cookies, etc.

Notes

Store this in an airtight container in the refrigerator for 2-3 days.
If preparing for later, make no more than one day ahead, and wait to add graham cracker crumbs until reader to serve.
As an alternative, you can use pumpkin pie filling instead of pumpkin puree, then just be sure to omit the pumpkin pie spice seasoning.

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