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Pumpkin Pie Dip

Pumpkin Pie Dip
Pumpkin Pie Dip
This healthy recipe comes from NDSU Extension Service.


15 oz. can pumpkin puree

8 oz. Cool Whip, thawed

1.5 oz. vanilla instant pudding mix

1 tsp. pumpkin pie spice (optional)


Cream together all ingredients with an electric mixer until well combined and fluffy. Chill in the fridge until ready to serve. Serve with vanilla wafers or graham crackers.

Makes 5 cups.

Each 1/2 cup of dip has 80 calories, 2.5 grams (g) fat, 0 g protein, 15 g carbohydrate, 1 g fiber and 30 milligrams sodium.

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