Pumpkin Pie Dip Recipe
Pumpkin Pie Dip is for the days when you want all that pumpkin pie flavor, but baking an actual pie is doing entirely too much. It’s smooth, creamy, perfectly spiced, and made with just 4 simple ingredients. I’ve spent over a decade creating easy recipes people can actually make at home, and this is exactly the kind of no-bake dessert I love for fall. Whisk it together, let it chill, and bring out the cookies because that’s really all we’re doing here.
Servings 8 servings
Calories 101kcal
Equipment
Ingredients
- 3.4 oz instant vanilla pudding
- 2 cups cold milk I use whole milk. Plant-based milks may not set as firmly with instant pudding.
- 15 oz 100% pure pumpkin 1 can; not pumpkin pie filling
- 1-2 teaspoons pumpkin pie spice I use 1 ½ teaspoons.
- Sugar or Sweetener Optional if you like it really sweet. Add to taste.
Instructions
- Add the instant vanilla pudding mix and cold milk to a large mixing bowl. Whisk for about 2 minutes, or until the mixture is smooth and begins to thicken.
- Add the pumpkin puree and pumpkin pie spice to the pudding mixture. Stir or whisk until fully combined and smooth.
- Cover and refrigerate the dip for at least 30 minutes to allow it to thicken and the flavors to come together.
- Stir the dip before serving. Serve chilled with gingersnaps, graham crackers, vanilla wafers, apple slices, or your favorite cookies.
Notes
Use instant pudding mix. Cook-and-serve pudding won’t thicken the same way in this no-bake recipe.
Use cold milk. Cold milk helps the instant pudding set and gives the dip a thick, creamy texture.
I recommend whole milk. It creates a richer, thicker dip. Lower-fat milk can result in a thinner consistency. You can use it, but take note it won't be the same.
Use 100% pure pumpkin. Don’t use pumpkin pie filling. It already contains added sugar and spices.
Whisk the pudding first. Combine the pudding mix and milk until it starts to thicken before adding the pumpkin.
Adjust the pumpkin pie spice to taste. Taste and make adjustments.
Chill before serving. Refrigerate the dip for at least 30 minutes so it has time to thicken and the flavors can come together.
If the dip seems thin, give it more time to chill. The pudding will continue to set in the refrigerator.
For a fluffier dip, add whipped topping. Fold in Cool Whip or homemade whipped cream after everything else is combined.
Nutrition
Serving: 0.5cup | Calories: 101kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g