This easy 5 ingredient Caramel Pumpkin Dip is perfect for any Fall gathering like Halloween or Thanksgiving. Just mix, chill, and serve!
This Caramel Pumpkin Dip is such a fun dessert, and SO delicious! We love Fall desserts, like my Apple Crisp, and Candied Almonds. This is one of my Dessert recipes you’ll definitely want in your collection!
PUMPKIN DIP RECIPE
So what’s your holiday season going to look like this year? Odds are, it’ll be a bit different from previous years. This is a crazy time in history, and I hope this time next year we’ll look back and be glad that it’s over.
Normally I’d be prattling on about how this dip is great to bring to parties, but I know a lot of you aren’t going to as many, if any, holiday parties. So… on that note, this is also a great thing to make at home for your family!
Pumpkin pie is a classic holiday pie for a reason; it’s creamy, velvety smooth, and bursting with warm Fall spices and flavors. But making a pumpkin pie from scratch sometimes isn’t that appealing. Pie crust can be intimidating, and getting the perfect pumpkin pie that isn’t cracked can be a challenge.
So try this easy no-bake dip instead! Just mix it, chill it, and eat it. That’s it… truly! Using just 5 simple ingredients that pack in a lot of flavor makes this a super easy Fall dessert option.
And kids will have a blast dipping anything and everything into this dip. Apples, crackers, cookies… the list goes on and on!
HOW TO MAKE CARAMEL PUMPKIN DIP
- Mix the main ingredients. You can use a whisk, rubber spatula or hand mixer to combine the pumpkin, pudding mix, caramel and pumpkin pie spice.
- Fold in topping. Gently fold in the cool whip with a rubber spatula, until no orange streaks remain.
- Chill. Cover and refrigerate for at least 30 minutes to 1 hour before serving.
ADDITIONAL COOKING TIPS
- DIPPERS – does a spoon count? Lol but seriously, we like to use graham crackers, apple slices, pie crust dippers, pretzels, cinnamon chips, and gingersnap cookies.
- MAKE YOUR OWN PUMPKIN PIE SPICE – if you are out of pumpkin pie spice, or can’t find any at the grocery store, you can easily mix up a batch of your own blend! Mix 3 Tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 1/2 tsp ground allspice, and 1 tsp ground cloves. Mix it all together and store in an airtight container in at room temperature for up to 3 months.
- NO COOL WHIP (WHIPPED TOPPING) – I know some people aren’t huge cool whip fans, so to make this without it, you’ll need to make an equivalent amount of your own whipped cream.
VARIATIONS OF THIS RECIPE
- OTHER PUDDINGS – try using caramel or vanilla pudding instead of the butterscotch.
- CREAM CHEESE – for a version of this dip using cream cheese and sour cream, try my Pumpkin Pie Dip.
- MORE SPICE – if you prefer more spice in your pumpkin desserts, feel free to add more pumpkin pie spice, to your taste.
- CHOCOLATE – the combination of pumpkin and chocolate is amazing, so instead of drizzling the top with more caramel sauce, try using chocolate sauce instead!
- NO CHILL – technically, you can eat this dip right away, as soon as it’s mixed. I prefer the flavor once it’s been chilled and the flavors have melded more though.
- HOMEMADE CARAMEL – this recipe is written using store-bought caramel sauce, since it’s the most convenient, but if you try this with my browned butter salted caramel sauce… you’ll be blown away!
MAKING PUMPKIN DIP AHEAD OF TIME
This is one of those easy no bake desserts that you can absolutely be made ahead! I like to make this dip the day before I’m ready to serve it. That way the flavors all really meld together, and I know the dip is well chilled.
Leftover dip should be refrigerated and consumed within 3-4 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
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- Mixing Bowls – I love these stainless bowls with the non-slip bottoms and handles!
- Rubber Spatula – I like to use spatulas like these that are all one piece, as they seem to hold up better.
- Caramel Sauce – you can use any caramel sauce you like, but this is our favorite.
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- 15 oz can pumpkin puree
- 5.1 oz box butterscotch instant pudding mix (vanilla or caramel works well too)
- 1/4 cup caramel sauce
- 2 tsp pumpkin pie spice
- 16 oz container frozen whipped topping thawed (like cool whip)
MIX MAIN INGREDIENTS
- In a mixing bowl, add the pumpkin, pudding mix, caramel sauce, and pumpkin pie spice. Whisk to combine well.
FOLD IN WHIPPED TOPPING
- Gently fold in the whipped topping with a rubber spatula until well mixed.
- Cover and refrigerate at least 30 minutes to 1 hour before serving.
- Serve with a drizzle of caramel sauce and a pinch of additional pumpkin pie spice (if desired).
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.