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Butterscotch Caramel Pumpkin Dip Recipe

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4.1 from 62 reviews

This Butterscotch Caramel Pumpkin Dip is a creamy, flavorful dessert perfect for fall gatherings. Combining pumpkin puree, butterscotch pudding mix, caramel sauce, and pumpkin pie spice folded into whipped topping, it offers a smooth, sweet, and spiced treat that pairs wonderfully with graham crackers, pretzels, or apple slices.

Ingredients

Main 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

  1. Mix Main Ingredients: In a mixing bowl, combine the pumpkin puree, butterscotch instant pudding mix, caramel sauce, and pumpkin pie spice. Whisk thoroughly until all ingredients are well combined, creating a smooth and homogenous mixture.
  2. Fold in Whipped Topping: Gently fold the thawed whipped topping into the pumpkin mixture using a rubber spatula. Carefully incorporate the whipped topping to maintain a light, airy texture without overmixing.
  3. Chill the Dip: Cover the bowl with plastic wrap or an airtight lid and refrigerate the mixture for at least 30 minutes to 1 hour. This chilling time allows the flavors to meld and the dip to firm up for easier serving.
  4. Serve: When ready to serve, optionally drizzle additional caramel sauce over the top and sprinkle a pinch of extra pumpkin pie spice for garnish. Serve with your choice of dippers such as graham crackers, pretzels, or apple slices.

Notes

  • For best texture, ensure the whipped topping is thawed but still cold before folding in.
  • You can substitute vanilla or caramel instant pudding mix if butterscotch is unavailable.
  • If you prefer a less sweet dip, reduce the caramel sauce slightly.
  • This dip pairs excellently with crunchy snacks like pretzels and apple slices for contrast.
  • Store leftovers covered in the refrigerator and consume within 3 days.