Ingredients:

  • 8 oz (225g) cream cheese, softened to room temperature
  • 15 oz (425g) canned pumpkin puree
  • 1 tsp (5g) pumpkin pie spice
  • 1 package (3.4 oz / 96g) instant pumpkin pudding mix
  • 8 oz (225g) whipped topping, thawed
  • ½ cup (120ml) cold milk

Instructions:

  1. Beat the softened cream cheese until smooth. Stir in the pumpkin puree and pumpkin pie spice until the mixture is a uniform, mahogany-colored paste.
  2. In a separate small bowl, whisk the instant pudding mix with the cold milk for 2 minutes until it begins to thicken.
  3. Gently fold the thickened pudding into the pumpkin base using a spatula.
  4. Gently fold in the whipped topping using a cut-and-fold motion to preserve the air bubbles.
  5. Transfer the mixture to a serving bowl or airtight container and refrigerate for at least 1 hour to allow the structure to set.