Gluten Free 4-Ingredient Pumpkin Dip (Edit recipe)

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This pumpkin dip is a delightful dessert that's perfect for Thanksgiving and the entire fall season. My college friend introduced me to this idea years ago, and I've since adapted it & turned it into a favorite. With only four simple ingredients – cool whip, vanilla pudding mix, canned pumpkin, and pumpkin spice – it's incredibly easy and quick to prepare. If you're a procrastinator (sometimes I am a BIG one!), this is also ideal for those last-minute dessert needs. I enjoy it most with gluten free vanilla wafers and others love it dipped with ginger cookies and fruit, too!

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	143
Fat:	2 g
Carbohydrates:	27 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	261 mg
Fiber:	1 g
Sugars:	19 g
Calculated for total recipe.

Serves: 8-10

Ingredients

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Carefully fold all the ingredients together to keep the cool whip light and airy, while making sure everything blends completely.
Serve chilled with your favorite cookies or other dippers.

Notes

To make this dip gluten free, double check all ingredients and labels. If you have concerns about cross-contamination, set aside a portion labeled as glutenfree or keep it separate from gluten-containing dippers. This is our approach at home during holiday gatherings, or we simply serve it with only gluten free dippers to eliminate any worries!