The Girl Who Ate Everything · by Christy Denney★ 4.0 (33)
Pumpkin Fluff Dip
NUTRITION · PER SERVING5M COOK
CAL 7%·PRO 1%
CARBS 17G51% OF CAL
1G FIBER1G OTHER16G TOTAL SUGAR
FAT 7G50% OF CAL
6G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake pumpkin dip with whipped cream and vanilla. Light and fluffy, this tastes like pumpkin pie and is perfect with graham crackers for fall gatherings.
starteramericangluten freevegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 (16 ounce frozen) whipped topping, thawed or 6 cups fresh whipped cream
- 1 (5 ounce package) instant vanilla pudding mix
- 1 (15 ounce can) solid pack pumpkin
- 1 1/4 teaspoon pumpkin pie spice (adjust this to how "pumpkiny" you want it.)
At a glance
PER SERVING · TIME 5M
CAL 7%·PRO 1%
CARBS 17G51% OF CAL
1G FIBER1G OTHER16G TOTAL SUGAR
FAT 7G50% OF CAL
6G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 133mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 62mg
- Calcium
- 11mg
- Iron
- 0.43mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 133MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.