This dip is especially good on graham crackers and crispy apple slices.
Fluffy Pumpkin Dip
1 30 oz. can of pumpkin pie filling (I used Libby’s brand)
2 3.4-oz. packages of vanilla instant pudding
2 cups of heavy cream, whipped or 2 8-oz. tubs of Cool Whip
Mix pumpkin pie filling and pudding mix together in a large bowl until blended.
Stir in whipped cream or Cool Whip.
Refrigerate one hour.
Serve in a bowl or a hollowed out small fresh pumpkin.
This is how I plan to serve it on Thanksgiving Day. The picture shows caramel dip in the bowl, but I'll use the Pumpkin Dip instead.
Adapted from Kraft Foods’ Pumpkin Fluff Dip recipe.