It is officially, officially Fall now… PTL! And Texas has been showing off and giving us some gorgeous weather lately… in between all the rainy days. This weekend we were invited to some friends house for dinner and I couldn’t help for it to be the perfect excuse to make the first round of Pumpkin Dip for the season! This is a fan favorite amongst our family and friends and while I originally found the recipe from Christina years ago, it’s so good that I must share it here as well. Or I would not be a very good friend! So, here is the amazingly delicious, cannot put down Fall Pumpkin Dip recipe!
15 oz can of pumpkin
5 oz box of instant vanilla pudding (you will only use the powder)
16oz container of cool whip
1/2 tbsp pumpkin pie spice
1/2 tbsp cinnamon
Small pumpkin (optional)
– Mix all of the ingredients together in a bowl and chill in the refrigerator for a couple of hours.
– If you would like to get creative, while the mix is in the refrigerator you can carve out a small pumpkin (save the seeds for roasting- & check off your Fall Bucket List) and serve the dip in the pumpkin.
– Once the dip is chilled, place it in the serving bowl or mini pumpkin and sprinkle a little cinnamon across the top. You can serve the pumpkin dip with graham cracker, Nilla Wafers, fresh apple slices or ginger snaps.