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!
What do you serve with pumpkin dip?
Ingredients in Pumpkin Dip
- 15 oz can pumpkin
- 5 oz box vanilla instant pudding mix
- 16 oz Cool Whip
- 1/2 Tbsp Pumpkin Pie Spice
- 1/2 Tbsp cinnamon
How to make Pumpkin 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
- 1/2 TBSP Pumpkin Pie Spice
- 1/2 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! Enjoy!
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:
- 4 ounces of cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1 tsp vanilla
- 1 cup 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!
Love pumpkin? So do we! Here are some of our favorite pumpkin recipes!
- Pumpkin Pudding Cake
- Best Pumpkin Bread
- Pumpkin Pudding Cookies
- 15-Minute Pumpkin Spice Donuts
- Cinnamon Swirl Pumpkin Bread
- Pumpkin Spice Cake Balls
- Pumpkin Chocolate Chip Bread
- Pumpkin Torte
- Pumpkin Spice Caramels
- Pumpkin Caramel Cheesecake Bars
- Easy Pumpkin Pretzels
- Soft Pumpkin Gingersnap Cookies
- Pumpkin Fudge
Pumpkin Pie Dip is easily made with canned pumpkin and just four other ingredients! This easy pumpkin dip recipe comes together in just a few minutes and is perfect for dipping apples and graham crackers.
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!