Ingredients:
- 1 (15 ounce) can pure pumpkin puree (make sure it’s not pumpkin pie filling!)
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1/2 teaspoon pumpkin pie spice (adjust to taste)
- 1/4 cup milk (optional, for a creamier texture)
- 1 (8 ounce) container frozen whipped topping, thawed
- Dippers: Ginger snaps, vanilla wafers, cinnamon graham crackers, apple slices, etc.
Instructions:
- Combine the base: In a large mixing bowl, whisk together the pumpkin puree, instant vanilla pudding mix, and pumpkin pie spice until well combined. If you prefer a creamier dip, whisk in the milk.
- Fold in the whipped topping: Gently fold the thawed whipped topping into the pumpkin mixture until light and fluffy. Avoid overmixing to maintain the airy texture.
- Chill: Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to blend. Chilling also helps the dip firm up slightly.
- Serve: Transfer the pumpkin fluff dip to a serving bowl. Offer an assortment of dippers like ginger snaps, vanilla wafers, cinnamon graham crackers, and fresh apple slices. You can sprinkle a little extra pumpkin pie spice on top for garnish if you like.
Tips:
- Cream cheese variation: For a richer dip, beat 8 ounces of softened cream cheese into the pumpkin mixture before adding the whipped topping.
- Homemade whipped cream: Feel free to substitute the frozen whipped topping with fresh homemade whipped cream for an even more decadent treat.
- Adjust sweetness: If you find the dip too sweet, reduce the amount of vanilla pudding mix slightly.
- Storage: Refrigerate the pumpkin fluff dip in an airtight container for up to 3 days.
Enjoy!
