By looking at what is pinned on Pinterest from the blog lately, I can tell many people are discovering my mom’s healthy pumpkin dip recipe from years past.
But many people may not know there is also an unhealthy version too. Below I’ve shared both so you can pick your poison. Enjoy!
Linda’s Healthy Pumpkin Dip
- One 8oz cool whip
- 1 box instant vanilla pudding
- 1 tsp. pumpkin pie spice (nutmeg will work in a pinch)
- 15oz canned pumpkin
- Gingerbread men or graham crackers
- Thaw cool whip. Mix pumpkin, dry vanilla pudding mix, and pumpkin pie spice.
- Fold in thawed cool whip and serve.
The Less Healthy (But Very Yummy) Pumpkin Dip
- 4 C confectioners sugar
- 16 oz canned pumpkin
- 16 oz cream cheese
- 1 tbsp. pumpkin pie spice
- Gingerbread men or graham crackers
- Beat cream cheese and sugar.
- Stir in remaining ingredients.
This looks delicious! Will definitely have to try
I know this is probably a crazy question, but do you use a small box of instant pudding or a large box? Can’t wait to try!
Katie, I think it’s just the regular small blue box that we use. : )
YAY! I had all the ingredients and just made it! ABSOLUTELY DELICIOUS!!! I am enjoying it with a honeycrisp apple!
So in the less healthy version…it doesn’t list cool whip as an ingredient, but the instructions then say to fold in cool whip. Am I supposed to use cool whip in that recipe?
Thanks!
Heather, good call! There is no cool whip in the unhealthy version. : )
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