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5
from
6
votes
Butterscotch Caramel Pumpkin Dip
This easy 5 ingredient Caramel Pumpkin Dip is perfect for any Fall gathering like Halloween or Thanksgiving.
Prep Time
5
minutes
mins
Chill Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
fall dessert recipe, no bake dessert, pumpkin pie dip
Servings:
24
servings
Calories:
58
kcal
Author:
The Chunky Chef
Ingredients
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)
Instructions
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.
TO SERVE
Serve with a drizzle of caramel sauce and a pinch of additional pumpkin pie spice (if desired).
Notes
Recipe makes approximately 6 cups of dip.
Nutrition
Serving:
0.25
cups
|
Calories:
58
kcal
|
Carbohydrates:
10
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
46
mg
|
Potassium:
55
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
3187
IU
|
Vitamin C:
1
mg
|
Calcium:
17
mg
|
Iron:
1
mg