I never thought I’d get around to making this recipe, but then I decided that it was the perfect, seasonal thing to serve as a treat at snack time. I used graham crackers as a vehicle for this dip (gingersnaps would be good, too), and the snack was EXTREMELY well received.
If you were to run out of pumpkin fluff while you still have a lot of graham crackers, I’ve got two words to make you a hero again: chocolate hummus. You’re welcome.
1 (15-oz.) can of pumpkin purée
1 (9-oz.) container of Coco Whip, thawed overnight in the fridge
1 box of instant vanilla pudding (just the powder; make sure it’s lactose-free)
pumpkin pie spice, to taste (I omitted it)
Whisk everything together and serve with crackers for dipping. Refrigerate leftovers.
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