All the delectable flavors of fall, this Pumpkin Fluff recipe is perfect for throwing together last minute. It can be used as a dip for graham crackers or ginger cookies, sandwiched in pumpkin or raisin cookies for whoopie pies, or enjoyed with fresh fruit slices.
In any case, when we bring this one to a party, it’s usually the first to disappear!
1- 3oz pkg Instant Vanilla Pudding
1 cup Canned Pumpkin
1- 8 oz container of Cool Whip or homemade whipped cream
1 tsp Pumpkin Pie Spice
In a mixing bowl beat vanilla pudding mix, canned pumpkin and spice mix until well blended. Gently fold in the whipped cream (or cool whip) until thoroughly blended, but avoid over mixing.
Chill for at least an hour for the flavors to marry.
Serve with Gingersnap cookies, honey graham crackers, cinnamon grahams, animal crackers, or fresh fruit.
For a delightful frozen treat, spread the pumpkin cream dip on gingerbread cookie, top with another cookie and freeze.
These little morsels will melt in your mouth with a gingery-pumpkin cream!