“This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the cinnamon graham crackers best, but you can decide for yourself.” - by Tiera Lesley
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- 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.
Nutrition
Amount Per Serving (32 total)
- Calories
- 65 cal
- 3%
- Fat
- 3.6 g
- 6%
- Carbs
- 8.4 g
- 3%
Based on a 2,000 calorie diet
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Reviews (663)
Rate This Recipe
"This was amazing and so simple to make. I used a large can 29oz of canned pumpkin and everything else the same as the recipe. I carved the pumpkin and everyone liked it best with Honey Maid cinnamon..." See more graham sticks and granny apples. Recipe for pumpkin pie spice:1/2t cinnamon,1/4t ground ginger,1/8t ground nutmeg,1/8t ground cloves or allspice and blend. "
cookinme
"This is a great low fat dip that I have been making for years. I use fat free/sugar free pudding and lite Cool Whip. I have even put it between 2 graham crackers and into the freezer. Like a pumpki..." See moren ice cream sandwich!"
JCONN
"I agree with the previous reviews . . . this recipe is simple, delicious and unique. Looked nice with a dusting of fresh, ground nutmeg and a scattering of ginger-snaps & vanilla wafers as dippers. ..." See more(Best refrigerated overnight.) The second time making the recipe, I added a teaspoon of pure vanilla extract and a tablespoon of Butterscotch Schnapps for a little added interest. It certainly got peoples attention . . .right down to the bottom of the bowl! Tiera, Thanks for a wonderful, crowd-pleasing recipe!"
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