Pumpkin Fluff Dip

Are you burnt out on pumpkin recipes yet? I’m getting there but I am still on a search for the perfect pumpkin cookies. If you like pumpkin pie, you will like this dip. If you don’t, you won’t like it. I couldn’t find the cinnamon graham cracker sticks at the store for dipping so I just used regular graham crackers. Nilla wafers are good too. If you are ambitious it’s fun to serve it in a cleaned out pumpkin!

Pumpkin Fluff Dip

Ingredients

  • 1 (16 ounce) container frozen whipped topping, thawed
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 (15 ounce) can solid pack pumpkin
  • 1 1/4 teaspoon pumpkin pie spice (adjust this to how "pumpkiny" you want it.)

Instructions

  1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with ginger snaps, Nilla wafers, or cinnamon graham crackers.

Notes

Source: Allrecipes

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Comments

  1. Hey! I can’t wait to try this!
    I have one question for you….
    How thick/or thin did you find the dip? I don’t have canned pumpkin, but I do have homemade pumkin puree frozen in bags in the freezer. I am guessing this isnt as thick as the canned stuff…..Do u think it would then need a lil cream cheese to thicken it up? Or would it still be thick enough with the uncanned puree? Help! Need your expertise:)

  2. That dip is super thick so your pumpkin puree may be fine. I think cream cheese would make it even better. Like I said you have to love pumpkin pie to like this.

  3. Christy,
    First of all I love your blog, I just wish I didn’t find it 2 months before I have to fit in my wedding dress. For the pumpkin fluff dip, how long before serving can you put the dip into the pumpkin, without the pumpkin getting nasty looking, do you know? Your pumpkin whoopie pies were delicious!

  4. Jackie,
    I also really like this pumpkin dip (http://www.the-girl-who-ate-everything.com/2010/10/pumpkin-pie-dip.html) which is a little creamier. I think you want to serve it fairly soon if in the pumpkin – within 3-4 hours. Also if you have the right sized pumpkin and bowl, you can put the dip in a bowl and rest the bowl in the pumpkin as well so it looks like it’s in the pumpkin but it’s actually in a bowl. I’ve done that before.

  5. Do I actually make the vanilla pudding and then mix all ingrediants together or do I just use the powder from the pudding mix?

  6. Here’s the best recipe I’ve found for pumpkin cookies:

    2 cups sifted flour I cup shortening
    1 tsp baking powder 1 cup sugar
    1 tsp baking soda 1 cup canned pumpkin
    1 tsp cinnamon 1/2 tsp vanilla
    1/2 tsp salt 1 cup semi-sweet chocolate chips
    1 egg

    Sift flour with baking powder, soda, cinnamon and salt. Cream together shortening and sugar; add pumpkin and egg. Beat to form a smooth batter; add dry ingredients. Add chocolate chips and vanilla. drop by teaspoonful on ungreased cookie sheet. Bake at 350 degrees for about 17 minutes. Makes 3 to 4 dozen.

    My family loves them. The recipe is from a cookbook call “Frontier Chuckwagon Cookin'” that my dad gave me years ago. It was copyrighted in 1972!