It's fluffy fall heaven in a dish. With the delicious flavors of cream cheese and pumpkin pie spice, it's a great dip for a halloween party...and the Scooby Graham Cracker Bones go perfect for tailgating for the Brown's game. Serve with ginger snaps or cinnamon graham crackers and sliced apples.
A lot of other similar recipes call for 16 oz. of Cool Whip, but I think that it overpowers all the other flavors and makes it too bland- so I really recommend the cream cheese instead and a much smaller amount of whip cream.
With a hand blender, mix pumpkin puree, cream cheese, pudding mix, pumpkin pie spice & cinnamon until blended.
Then fold in cool whip. Refrigerate at least 1 hour before serving. Spoon into small carved out pumpkin for a creative fall serving option.
A lot of other similar recipes call for 16 oz. of Cool Whip, but I think that it overpowers all the other flavors and makes it too bland- so I really recommend the cream cheese instead and a much smaller amount of whip cream.
You'll Need:
Pure Pumpkin- 29 oz. can (Not pumpkin pie puree)
Cream Cheese- 8 oz.
Cool Whip- 4 oz. (half of 1 tub)
Cool Whip- 4 oz. (half of 1 tub)
Pack of Instant Vanilla Pudding- 5 oz. (not cooked, just packet)
Pumpkin Pie Spice- 2 tsp.
Cinnamon- 1 tsp.
Cinnamon- 1 tsp.
Cloves- optional to taste
With a hand blender, mix pumpkin puree, cream cheese, pudding mix, pumpkin pie spice & cinnamon until blended.
Then fold in cool whip. Refrigerate at least 1 hour before serving. Spoon into small carved out pumpkin for a creative fall serving option.
Here I served with Scooby Cinnamon Graham Crackers & apples
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Mary! You are a genius- I brought this dip to a party last night and it was such a HIT. People are emailing me this morning for the recipe, thank you for sharing :)
ReplyDeleteI'm making it for my sister's party this weekend. Thanks, Mary!
ReplyDelete- Laura