pumpkin dip


Serve in a hollowed out pumpkin for extra flair.

15 ounce can pumpkin
1 small package instant vanilla pudding
3 teaspoons pumpkin pie spice
8 ounces cream cheese
1 small container thawed whipped topping
2 teaspoons cinnamon

Beat together pumpkin and cream cheese. Prepare pudding as directed and combine all ingredients together. Serve with vanilla wafers, ginger snaps or graham crackers.

Note from the cook: This will keep up to 2 weeks in the refrigerator.

Recipe was submitted by Carrie W. from our "Cooking It Up with CNB" recipe contest.

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