Pumpkin Dip with Cool Whip (Pumpkin Fluff Dip)
My Pumpkin Dip with Cool Whip breaks one pumpkin fluff rule by adding cream cheese! It's tangy, thick, and ready after just 30 minutes in the fridge.
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Servings: 16 servings
Calories: 79kcal
Ingredients
- 4 oz cream cheese, softened to room temperature
- 15 oz pumpkin puree, NOT pumpkin pie filling
- 2 tsp pumpkin pie spice
- 3.4 oz vanilla pudding mix, unprepared
- 8 oz cool whip, thawed in the fridge
Instructions
- In a medium sized mixing bowl, use an electric hand mixer to combine 4 oz cream cheese, 15 oz pumpkin puree, 2 tsp pumpkin pie spice, and 3.4 oz vanilla pudding mix until smooth and creamy.
- Use a spatula to gently mix 8 oz cool whip into the pumpkin mixture.
- Chill in the fridge for 30 minutes. Serve with apple slices, graham crackers, pretzels or anything else that sounds delicious. Enjoy!
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Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Storage: Store any leftover dip in an airtight container in the refrigerator. Give it a good stir before serving again. It should stay good for up to five days in the fridge.
- Feel free to sprinkle pecans or walnuts over the top of the dip for an added crunch.
Nutrition
Serving: 1serving | Calories: 79kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 72mg | Potassium: 82mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4257IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 0.4mg
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