Pumpkin Pie Dip is perfect for dipping apples and graham crackers and is made in just a few minutes with only five simple ingredients! This easy pumpkin dip is made with an entire can of pumpkin for tons of pumpkin flavor.
Be sure to check out our updated collection of Delicious Pumpkin Recipes!
Pumpkin Pie Dip is so delicious, you just might find yourself eating it by the spoonful like we do around my house! No judgment whatsoever! This is the season for all things pumpkin, and this recipe is one of the easiest (and yummiest!) ways to fix those pumpkin cravings! You only need 5 ingredients and a few minutes to whip up this delicious dip and you don’t even need an electric mixer – you can just use a whisk if you prefer.
CREAMY PUMPKIN DIP
This delicious dip is made with pumpkin, pudding mix, Cool Whip, pumpkin pie spice and cinnamon. Mix everything together and chill for a couple of hours and the dip is ready to serve. Perfect for dipping apples and graham crackers! This is a great dip to take to fall parties and my kids love it as an after school snack all year long.
What do you serve with pumpkin dip?
Pumpkin Pie Dip can be served with graham crackers, vanilla wafers, apple slices, bananas…pretty much anything you might think of! Trust me…this is the perfect snack to whip up and take with you to any fall festivities you have coming up!
Ingredients in Pumpkin Pie Dip
Pumpkin – You will need a 15 ounce can of pumpkin. Make sure to use regular pumpkin puree, NOT pumpkin pie filling. I always use a canned option, but you can use a homemade pumpkin puree if you prefer.
Vanilla instant pudding mix – Make sure to use a large (5 oz) box of vanilla instant pudding mix. This provides tons of flavor and gives the dip the perfect consistency too.
Cool Whip – You will need a 16-ounce container of whipped topping. Make sure it is completely thawed before mixing with the other ingredients.
Pumpkin pie spice – A half tablespoon of pumpkin pie spice adds the perfect blend of spices to the pumpkin layer. Pumpkin pie spice is a delicious blend of cinnamon, ginger, nutmeg and cloves. Easy to make your own if you don’t have any, but this spice is an absolute staple at my house in the fall – it seems like I use it in almost every recipe I make.
Cinnamon – There is already some cinnamon in the pumpkin pie spice, but a little extra cinnamon adds the perfect flavor to the dip.
How to make Pumpkin Pie Dip
Mix the vanilla pudding mix, pumpkin, pumpkin pie spice and cinnamon in a large mixing bowl until well blended and then fold in the Cool Whip and mix until creamy and smooth.
Chill for 2-3 hours before serving. I like to sprinkle a little bit of extra cinnamon on top of the dip, just for a little extra flavor and it looks pretty too! I think that graham crackers taste the best with this dip, but apples, bananas and Nilla wafers are wonderful too.
PUMPKIN PIE DIP
Ingredients
- 15 oz can pumpkin
- 5 oz box vanilla instant pudding mix
- 16 oz Cool Whip
- ½ TBSP Pumpkin Pie Spice
- ½ TBSP cinnamon
Instructions
- Mix the vanilla pudding mix, pumpkin, pumpkin pie spice and cinnamon until well blended and then fold in the Cool Whip and mix until creamy and smooth.
- Chill for 2-3 hours before serving. I think that graham crackers taste the best with this dip, but apples are wonderful too. I'm sure just about anything would taste good dipped in this delicious dip!
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Nutrition
HOW TO MAKE PUMPKIN PIE SPICE
This time of year it is really easy to find Pumpkin Pie Spice in most stores, but if you don’t have any on hand, it’s really simple to make your own! It is basically just a mixture of cinnamon, nutmeg, ginger and ground cloves. To make enough for this recipe, you will need: 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger, and 1/4 tsp ground cloves. Mix it all together and use the required amount in the dip.
Can you replace the Cool Whip in pumpkin dip?
If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the jello salad. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
Read more about How to make Whipped Cream here!
How do you make stabilized whipped cream?
To make stabilized whipped cream, you will need the following ingredients:
- 8 ounces of cream cheese (softened to room temperature)
- 2/3 cup powdered sugar
- 2 tsp vanilla
- 2 cups heavy whipping cream
- Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
- In a separate bowl, beat the whipping cream just until soft peaks form.
- Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
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Pumpkin Pie Dip is perfect for dipping apples and graham crackers and is made in just a few minutes with only five simple ingredients! This easy pumpkin dip is made with an entire can of pumpkin for tons of pumpkin flavor.
Dawn says
This recipe is a staple of ours during the fall season. Last year I found pumpkin spice jello pudding mix… umm yummm!! Extra pumpkin-y 😉
carolyn says
I wonder if this could be put in a graham cracker crust and turned into ice box pie.
Jessica says
I think that would be a great idea! You might want to add a bit of unflavored gelatin (maybe 1 tsp dissolved in a small amount of warm water, then stirred into the remaining ingredients) so that it will help up better. Let us know how it goes!!
Elizabeth Phaneuf says
I have also used nilla wafers as a side to dip and they were quite good. Using the pumpkin spice instant pudding really steps it up a notch imo.
Jessica says
I was wondering if I could use fat free sugar free pudding instead? Will that work?
Jessica says
Of course!
LaBrilia Denson says
Do you make the pudding with milk first or do you add the dry pudding mix? I made the pudding with 2 cups of cold milk and it was good still
Nellie says
I’m glad it worked with the milk, but the recipe doesn’t require that. You can just add the dry mix straight to the recipe!
Sara Campbell says
Will the cook and serve pudding mix work? I accidentally grabbed that.
Jessica says
Yes, it will be just fine!!
Patti says
Do you use pumpkin puree or pumpkin pie filling?
Jessica says
You’ll use pumpkin puree! : ) Enjoy!
Shannon says
I use pumpkin from a pumpkin instead of a can. I like it when recipes also give the amount in cups or such as well as the can size. Since a 29 oz can is 3 1/2 cups, I suppose this calls for a slightly generous 1 3/4 cups
Dianna Perryman says
So you mix the pudding frist with milk and I can’t find a 5 oz box of pudding
Jessica says
No, you don’t use any milk in this recipe. Just use the dry pudding mix- you can use the 3.4 oz box just fine. Mix the vanilla pudding mix, pumpkin, pumpkin pie spice and cinnamon until well blended and then fold in the Cool Whip and mix until creamy and smooth. Chill for 2-3 hours before serving.
Marilee says
I can hardly wait to try this. I’m going to make it Keto friendly so I can eat it as well.
Thanks for the recipe!
Alison says
Enjoy!
Abby says
Can I prepare this a day in advance?
Jessica says
You absolutely can!