Pumpkin Dip

Fran Miller


A great little recipe to make for those with the munchies while waiting for Thanksgiving Dinner.

★★★★★ 3 votes
Many, depending on serving size
10 Min
No-Cook or Other


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5 oz
box of instant vanilla pudding
15 oz
can of pumpkin (not pumpkin pie filling)
1/4 c
brown sugar, packed
1 tsp
pumpkin pie spice** (see note below.)
2 c
whipped cream (or cool whip)

How to Make Pumpkin Dip


  • 1In a large mixing bowl, add the pudding mix, pumpkin, brown sugar, and spice**. Beat for two minutes.
  • 2Gently fold in the whipped cream with a spoon. Put into a pretty serving dish, cover with plastic, and refrigerate for 2 hours.
  • 3Serve with ginger snaps, sliced apples, savory crackers or pretzels, or other fruit.
  • 4**NOTE ABOUT THE PUMPKIN PIE SPICE: If you don't have 1 teaspoon of pumpkin pie spice, just use the following instead:

    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/8 teaspoon ground nutmeg
    1/8 teaspoon ground allspice

Printable Recipe Card

About Pumpkin Dip

Course/Dish: Other Appetizers, Dips
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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