Ingredients:

  • 1 can (15 oz / 425g) pumpkin puree
  • 1 package (3.4 oz / 96g) instant vanilla or pumpkin pudding mix
  • 1 tsp (2.6g) pumpkin pie spice
  • 1/2 tsp (1.1g) ground cinnamon
  • 1 tub (8 oz / 226g) thawed Cool Whip

Instructions:

  1. In a large mixing bowl, combine the pumpkin puree, instant pudding mix, pumpkin pie spice, and cinnamon.
  2. Use an electric hand mixer on medium speed for about 2 minutes until the mixture is smooth and the colors are fully integrated.
  3. Using a rubber spatula, gently fold the thawed Cool Whip into the pumpkin base using a cut-and-fold motion until no white streaks remain.
  4. Transfer the dip to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to allow the pudding mix to fully hydrate.