1 (15 oz.) can pumpkin

1 (3.4 oz.) package vanilla flavor instant pudding

1 t. pumpkin pie spice

1 (8 oz.) tub non-dairy whipped topping, thawed

Small pumpkin

Cinnamon graham crackers or gingersnap cookies for serving

Mix pumpkin, dry pudding mix and spice in a large bowl with whisk until blended. Stir in whipped topping. Refrigerate one hour. Serve dip into a small hollowed out pumpkin with crackers or cookies.

Recipe courtesy of Gale Rhodes, Battle Ground, Indiana