A taste of fall in every bite. WOW any sized crowd with this Simple Pumpkin Dip Recipe! Perfect with cinnamon tortilla chips or even gingersnap cookies!
Simple yet spectacular! That is the best way to describe this Simple Pumpkin Dip. In under 5 minutes, you can wow a crowd of any size.
The dip itself is creamy and tastes like a little piece of pumpkin heaven. The chips I made myself from corn tortillas and a bit of cinnamon sugar. This time of year you can find the Cinnamon Sugar Chips at some grocery stores too. You can even serve this dip with Ginger snaps ….OMG! Tell me how awesome that would be.
I used only 3 ingredients for the dip.
- Canned Pumpkin
- Whipped Topping
- Pumpkin Instant pudding
If you can’t find the Pumpkin Spice pudding you can substitute vanilla with a bit of pumpkin pie spice added.
You are just going to mix the pumpkin and the pudding together and then fold in the cool whip. YEP, I told you it was simple.
For the chips, I cut up some corn tortillas into triangles. You can be as creative as you want. Use a cookie cutter for fun fall shapes. Lay them in a single layer on a baking sheet and spray with some cooking spray. Sprinkle with cinnamon sugar and bake at 375 for about 10 minutes or until crispy and golden.
Serve the dip chilled. They will come back begging for more!
You can make this in advance. Store it in the fridge for up to 3 days. Unfortunately this does not do well frozen.
Simple Pumpkin Dip Recipe
- 15 oz pumpkin puree canned
- 8 oz Whipped topping
- 3 oz Pumpkin spice pudding mix or vanilla pudding with 1 tsp pumpkin spice added.
- Mix together the Pumpkin puree and pudding mix. Fold in the cool whip.
- Serve with cinnamon sugar chips or ginger snaps.