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


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)


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

About Pumpkin Dip

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