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Pumpkin Fruit Dip


Rate this recipe 4/5 (9 Votes)


  • 1 15oz can pumpkin pie filling
  • 1 8oz tub cool whip
  • 1 5.1oz box vanilla pudding mix
  • pinch of cinnamon


Level of difficulty Average
Preparation time 10mins
Cost Average budget


Step 1

Mix all ingredients til smooth

Step 2

Let chill

Step 3

Serve with apple slices or animal crackers


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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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