Inner Chef

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Pumpkin Pie Dip (or Pumpkin Cream Pie)

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Pumpkin Pie Dip (or Pumpkin Cream Pie)

I found this recipe to be very versatile. Made as is for a tasty dip for graham crackers and vanilla wafers OR change a couple of things and use it as a pie! This recipe makes a lot if using as a dip, so I suggest that if you are not feeding a crowd with this; cut the recipe in half).


1 (15 oz.) can pumpkin

16 oz. Cool Whip; thawed

1 small package Vanilla Instant Pudding

2 tsp. pumpkin pie spice

2 tsp. cinnamon

Dash of salt


(If using as a pie filling; you will need a graham cracker pie crust and 2 small packages of Vanilla instant pudding)


Directions for Dip:

Mix all ingredients together, cover and chill for about an hour before serving.

Cover and keep refrigerated for up to 3 days.


Directions for Pie:

Mix all ingredients (make sure to use 2 packages of Vanilla Instant Pudding and 1/8 tsp. salt).

Spoon into crust and chill for at least 3 hours before serving.

Keep covered and refrigerated for up to 3 days.



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