Pumpkin Pie Spice Dip (Printable Version)
# What You'll Need:
→ Dairy
01 -
410 ml heavy cream
→ Mixes
02 -
1 box (96 g) instant vanilla pudding mix
→ Produce
03 -
240 ml canned pumpkin puree
→ Spices
04 -
2.5 tsp pumpkin pie spice
05 -
0.125 tsp kosher salt
→ Serving Suggestions
06 -
Pretzels, gingersnap cookies, or apple slices
# Step-by-Step Directions:
01 -
In a large bowl, use a stand mixer with a whisk attachment or a handheld mixer to beat heavy cream and instant vanilla pudding mix on medium-high speed until light and fluffy, approximately one minute.
02 -
Add the canned pumpkin puree, pumpkin pie spice, and kosher salt to the whipped mixture. Fold gently with a spatula until fully combined and streak-free.
03 -
Refrigerate the dip until ready to serve. Accompany with pretzels, gingersnap cookies, or apple slices as desired.
# Helpful Notes:
01 -
Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended due to whipped cream content.
02 -
To customize, substitute heavy cream with Cool Whip or incorporate cream cheese or Greek yogurt for varied textures and flavors.