A creamy fall-spiced dip made with less sugar than traditional dessert dips. |
Ingredients
- One (15-ounce) can pumpkin puree (not pumpkin pie filling)
- One (1.5-ounce) package sugar-free, instant vanilla pudding mix
- 2 teaspoons pumpkin pie spice
- One (8-ounce) tub sugar-free non-dairy whipped topping, thawed
- Fruit for dipping (e.g., apples, grapes, pears)
Instructions
- Mix pumpkin puree, pudding mix, and pumpkin pie spice in a large bowl until smooth.
- Fold in the whipped topping a little at a time. Gently fold until combined.
- Cover bowl and chill in the refrigerator for 1-4 hours.
- Serve with fresh fruit for dipping. Store in refrigerator for up to one week.
Notes
Prep Tip
- Depending on the brand, the sugar-free instant pudding box size may vary slightly.
- This dip can also be made with regular (not sugar-free) instant vanilla pudding. Use one 3.4-ounce box in place of the sugar-free instant pudding mix.
- Swap apple pie spice or a mixture of 1 ½ teaspoons cinnamon and ½ teaspoon nutmeg for the pumpkin pie spice.