Pumpkin Dip with Whipped Topping
Share recipe
Description
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.
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
Directions
- 1. Mix pumpkin puree, vanilla pudding mix, cinnamon, nutmeg, allspice, and ginger together in a bowl. Fold in whipped topping until well blended.
Nutrition Facts
serving: 18 servings
calories: 84.6 kcal
carbohydrates: 14 g
protein: 0.7 g
saturated fat: 2.8 g
sodium: 226.2 mg
fiber: 1.4 g
sugar: 10.3 g