If frozen, set out the Cool Whip to thaw two or more hours ahead or until defrosted. Don’t thaw in the microwave or let it get too warm. Set aside.

Set out the cream cheese to soften to room temperature at least three hours ahead or the night before. DO NOT melt the cream cheese. 

In a large bowl, beat just the softened cream cheese until smooth and fluffy, scraping the sides of the bowl.

Add the pumpkin puree and continue beating on low speed until fully combined.

Add the pudding mix, pumpkin pie spice, ground nutmeg, and vanilla extract; beat on low, scraping the sides of the bowl.

With a wooden spoon, fold in the Cool Whip until combined.

Chill for at least 3 hours in the refrigerator before serving. This will set the dip.

Plate with peeled apple slices, shortbread cookies, or your favorite multigrain seeded crackers or flatbread and enjoy!