Total Time
Prep 5 mins
Cook 5 mins

I have this on a recipe card - no idea where it came from!


  1. In a large bowl, mix together pudding mix, pumpkin and pumpkin pie spice.
  2. Fold in the thawed frozen whipped toping.
  3. Chill until serving.
Most Helpful

I have a similar recipe that is made with SF vanilla pudding. My personal opinion is that using 16 oz of cool whip was too much. I ended up using a 29 oz can of pumpkin and 2+ teaspoons of pumpkin seasoning. Next time I'll just use 8 oz of cool whip. Makes a great dip for ginger snaps, vanilla wafers, graham crackers or apples.

Gabby LSW October 20, 2009