No-Bake Pumpkin Cheesecake Fluff

1. Combine ingredients:
   In a mixing bowl, add the pumpkin purée and pumpkin pie spice. Stir in the sugar-free cheesecake pudding mix until well blended.
2. Fold in Cool Whip:
   Gently fold the thawed Cool Whip into the pumpkin mixture until smooth and fully incorporated. The texture should be light, fluffy, and spoonable.
3. Chill:
   Cover and refrigerate the mixture for at least 30 minutes to allow the flavors to meld and the pudding mix to thicken.
4. Serve:
   Spoon into small bowls, dessert cups, or mini graham cracker pie crusts. Top with crushed graham crackers or a sprinkle of cinnamon, if desired.

Tips & Variations

• Low-carb option: Skip the graham crackers or use keto-friendly crumble toppings.
• Make it parfait-style: Layer with crushed grahams and whipped cream in small glasses for a beautiful presentation.
• Add-ins: Stir in a handful of chopped pecans or walnuts for crunch.
• Extra spice: Adjust the pumpkin pie spice to taste, or add a pinch of ground ginger or cloves.

This fluffy pumpkin cheesecake dip is fast, festive, and endlessly versatile. Whether served as a simple spoonable dessert or dressed up in little crusts, it’s a sweet and spiced favorite for fall gatherings!