Easy Pumpkin Fluff Dip
This delightfully creamy, not-too-sweet but perfectly rich Pumpkin Fluff Dip is such a fun, easy treat for dipping, apples, cookies, and more!
Equipment
- OXO Good Grips Pro Swivel Peeler
- KitchenAid Classic Multifunction Can Opener / Bottle Opener, 8.34-Inch, Black
- Hamilton Beach 6-Speed Electric Hand Mixer
Ingredients
Pumpkin Fluff Dip:
- 8 oz Cream Cheese
- 15 oz Can of Pumpkin Puree
- 5 oz Instant Vanilla Pudding Mix
- 8 oz Cool Whip
- 1 t Pumpkin Pie Spice
- 1 t Vanilla Extract
- ¼ t Ground Nutmeg
Serve With:
- Peeled Apple Slices
- Unpeeled Apple Slices
- Shortbread Cookies
- Chocolate Covered Graham Crackers
- Bagel Slices
- Pretzel Sticks
- Carrot Sticks
- Quick Breads and Muffins
- Multi Seed Crackers/Flatbread
Instructions
- 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!