I don't spund, but I do ferment in kegs, so I'm not sure if my procedure might differ from yours. I don't trim my dip tubes. When I'm ready to transfer to a serving keg, I just blow out a few ounces through a picnic tap until it runs mostly clear. Then I close the tap for 5-10 seconds and repeat. I keep doing this until it stays clear, then switch to my keg jumper. My kegged beer might be chunky for the first couple of pints, but it's not generally any worse than when I used buckets and an autosiphon to transfer.
Yeast flocculance also makes a difference. I find that flocculant yeast tend to stay in the fermenter better, and more powdery yeast will end up taking longer to clear in the serving keg.