1 (3oz) Pkg Vanilla Pudding
1 c. Canned Pumpkin
1 (8oz) Cool Whip
1 tsp Pumpkin Pie Spice
In a mixing bowl whip together vanilla pudding mix, canned pumpkin and spice mix. Gently fold into whip cream until thoroughly blended, but avoid overmixing!
Chill for at least an hour for the flavors to mingle.
Serve with Gingersnap
For a delightful frozen treat, spread the pumpkin cream dip on gingerbread cookie, top with another cookie and freeze. These little morsels will melt in your mouth with a gingery-pumpkin cream!