Pumpkin Pie Dip will become a favorite addition to your fall recipe collection. This creamy, flavorful dip has only a handful of ingredients and is so simple to make! Dip cookies, crackers or spread it on top of cake or ice cream.
Creamy and rich, this pumpkin pie dip just says fall. It is quick and easy to take a bonfire or gathering and it is loaded with pumpkin pie spices.
Of course, there is the pumpkin in it.
Are you a pumpkin or apple fan when it comes to fall recipes? Good thing you don't have to choose with this dip, you can dip apples in this pumpkin dip.
There are five simple and easy ingredients in this dip. Actually, if you wanted to replace the cinnamon and cloves with pumpkin pie spice, you could. Then you would have four ingredients.
What is pumpkin pie spice?
Pumpkin pie spice is the blend of cinnamon, nutmeg, allspice, ginger and cloves. Basically, all the delicious spices you think of when you think of fall recipes such as pumpkin pie (hence the name) or warm apple cider.
You can use the other spices independently in any recipe that calls for pumpkin pie spice. That is helpful if you aren't a big fan of a particular spice or like one more than another.
To make this dip, it is a no bake or even a long wait type of recipe. You will need to let the dip chill for about 30 minutes after you make it and that is it.
You will need to make the instant pudding first, using the directions on the back of the box for reference on how much milk to add. Typically, it is two cups.
Can I use almond milk instead of regular milk?
Yes you can. I do it all the time and it works just as well as regular milk. If you buy the vanilla almond milk, it will add a little extra vanilla flavor to the pudding.
I don't feel that is a bad thing.
I am hearing that across the country, pumpkin is either hard to find or it is rather expensive. We live in the pumpkin capital of the world (no, really) so pumpkin is quite abundant here.
I would suggest buying generic pumpkin if you can find it. It tastes the same and I use either, depending on what is on sale. You can also buy pumpkin online if you can't find it in your local store.
As the pudding sets, it will grow thicker. You don't want to make the pudding stop setting up so you will need to fold the pumpkin in. You will fold the pumpkin pie spices in at the same time.
Lastly, you will fold in the cool whip. I wouldn't recommend using a fat free cool whip. I feel you need the real thing for this dip to help it hold it's consistency.
Can I use homemade whipping cream?
Honestly, I didn't try it. I think it would be okay and if you do try it, please let me know how it worked for you. I do think the flavor would be a little less sweet, which may be what you are going for.
After folding in the cool whip, you will want to refrigerate it for at least 30 minutes then you can serve.
This pumpkin dip lasts in the fridge for up to three days, in an airtight container. Make sure it stays cool while being served.
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Pumpkin Pie Dip
- 3.4 oz French Vanilla Pudding Instant
- 2 cups 2 % milk You can use almond milk
- 2 cups pumpkin puree
- 1 ½ teaspoon cinnamon
- ½ teaspoon cloves
- 1 ½ cup Cool Whip
- Mix pudding together according to package directions, using the amount of milk listed on the box
- Let pudding set for 5 minutes on counter
- Fold the pumpkin and spices into the set pudding, folding gently
- Fold in Cool Whip
- Refrigerate for 30 minutes
Like fall recipes? Try: Easy S'mores Bars
Like dip recipes? Try: Zebra Cake Dip