Creamy Pumpkin Fluff Dip (Ready-to-Print Version)

Velvety pumpkin and spice dip, quick to prepare and perfect with crackers or apple slices for fall gatherings.

# What You’ll Need:

→ Base Ingredients

01 - 15 ounces canned pumpkin puree
02 - 1 package (3.4 ounces) instant vanilla pudding mix
03 - 8 ounces thawed whipped topping

→ Spices and Add-ins

04 - 1 teaspoon pumpkin pie spice
05 - 1 cup mini marshmallows (optional)

# Step-by-Step Guide:

01 - In a large mixing bowl, blend the thawed whipped topping, pumpkin puree, and pumpkin pie spice until smooth and fragrant.
02 - Add the dry instant vanilla pudding mix to the bowl, stirring gently until fully incorporated and creamy.
03 - Carefully fold the mini marshmallows into the mixture until evenly distributed for added texture and sweetness.
04 - Transfer the dip to a serving bowl and present with dippers such as graham crackers, gingersnaps, or apple slices.
05 - Top with a dollop of whipped topping and a sprinkle of cinnamon to enhance presentation and flavor.

# Handy Tips:

01 - For optimal flavor, prepare the dip at least one hour before serving to allow flavors to meld.
02 - Store covered in the refrigerator for up to 3 days or freeze for up to 2 months, thawing overnight before use.
03 - Use canned pumpkin puree, not pumpkin pie filling, to avoid excess sweetness.
04 - Substitute coconut cream and dairy-free pudding to create a dairy-free version.

Go Back