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This easy Pumpkin Fluff Dip recipe is the perfect Halloween or Thanksgiving party appetizer! It’s a sweet and creamy pumpkin dip made with pumpkin puree, vanilla pudding, warm spices, and whipped topping. It takes just minutes to make and seconds to disappear!
Serve it with cookies or graham crackers, or enjoy it as a mousse or a simple fruit dip—either way, it’s fluffy and tastes like fall!
Pumpkin Fluff Dip Recipe
Lookout, world, my pumpkin recipes are about to finally START! Been waiting for this moment for a whole year! And no, you can’t count those pumpkin pie cinnamon rolls that I make in the middle of Spring and Summer. Those have no season. This Pumpkin Fluff Dip with Vanilla Pudding, though? This is Fall, and it’s packed with all our favorite Fall flavors. Pumpkin puree and spices are combined with whipped topping to make the most delicious no-bake dessert to serve with apples, cookies, pretzels, and more. It’s very quick to throw together and only requires 3 main ingredients.
If you like pumpkin pie, you are definitely going to LOVE this Pumpkin Fluff Dip. Because, you know the times when you want to bake a pie, but you don’t want to do all the work that is required to make a pie?! Well… that’s the time when you need to turn your attention to this pumpkin dip! This is why I am so thrilled to share this recipe with you! Fast and easy to make, and great to make for parties or to take to parties.
Recipe Ingredients
Let’s talk about the simple ingredients that make this Pumpkin Fluff Dip recipe so irresistible! You’ll only need a handful of pantry staples and some seasonal favorites to whip up this creamy, flavorful dip in minutes. Please scroll down to the recipe card for ingredient amounts and complete instructions.
- Pumpkin Puree – Please use pumpkin puree and not pumpkin pie filling. You can also grab my recipe and make this homemade slow cooker pumpkin puree.
- Instant Vanilla Pudding Mix – You can use the fat-free, sugar-free version, but it’s totally fine to use regular pudding mix, too!
- Cool Whip – If you’d rather skip the Cool Whip, no worries! You can easily make your own fresh whipped cream instead.
- Spices. You will need pumpkin pie spice, nutmeg, and pure vanilla extract.
How To Make Pumpkin Fluff Dip
- Mix the ingredients. In a large bowl, combine the pumpkin puree and vanilla pudding mix. Add pumpkin pie spice, ground nutmeg, and vanilla extract; stir and mix until well combined.
- Add the cool whip. Fold in the whipped topping with a rubber spatula; continue to fold until everything is thoroughly incorporated.
- Pop it in the fridge. Cover and chill for 2 hours, or until cold.
- Serve. This delicious pumpkin dip can be served with fruit, cookies, pretzels, and more.
Recipe Tips & Variations
- Consistency: If this pumpkin fluff dip turns out too thick for your liking, you can thin it out with a more whipped topping or even heavy cream. If it’s too thin, refrigerate it for a while; it tends to thicken as it chills.
- Chill Before Serving: For the best flavor and consistency, refrigerate the pumpkin fluff dip for at least an hour before serving. This allows the flavors to meld and the dip to firm up a bit.
- Spice It Up: While pumpkin pie spice is the go-to, consider experimenting with individual spices like cinnamon, nutmeg, or clove to fine-tune the flavor to your liking.
- Sweetness: Adjust the sweetness of the pumpkin dip based on your preference.
- Lighten It Up: For a lighter version, consider using low-fat whipped topping or softened cream cheese.
- Add-ins: Add mini chocolate chips, toffee bits, or crushed gingersnap cookies to the dip for added texture and flavor.
- Dairy-Free: For those with dietary restrictions, you can make this dip dairy-free by using coconut whipped cream or other dairy-free alternatives.
- Seasonal Variations: While pumpkin is perfect for fall, consider swapping out pumpkin with other purees like sweet potato or butternut squash for a unique twist.
What To Serve With Pumpkin Dip
- Apple Slices: The crispness of apples contrasts so well with the creamy dip and their tartness balances out the sweetness of the pumpkin fluff.
- Grapes: A juicy burst of flavor, grapes add a refreshing element and can be enjoyed whole or halved.
- Nuts: Add a crunchy texture and nutty flavor to your pumpkin dip by choosing from walnuts, pecans, or almonds.
- Graham Crackers: Their subtle sweetness and crispy texture make them an ideal vehicle for the dip, reminiscent of traditional pumpkin pie crust.
- Vanilla Wafers: These sweet, crunchy cookies add a vanilla taste to each bite and pair well with pumpkin flavor. You could also switch things up and try white chocolate chip cookies for a tasty twist!
- Marshmallows: For extra sweetness, marshmallows can be dipped or even sprinkled on top of the pumpkin fluff.
- Pretzels: The saltiness of pretzels contrasts SO good with the sweet dip, creating that delicious sweet-salty combination.
Storing Leftovers
- Store the pumpkin dip in an airtight container and keep it in the fridge for 3-4 days.
More Pumpkin Recipes
- Pumpkin Muffins
- Pumpkin Cupcakes
- Pumpkin Pie Spice Cream Scones
- Chocolate Pumpkin Bread
- Pumpkin Spice Latte
- Pumpkin Bars
ENJOY!
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Pumpkin Fluff Dip
Ingredients
For The Dip
- 15 ounces canned pumpkin puree
- 1 box (3.4 ounces) fat free, sugar free Instant Vanilla Pudding Mix
- 1 ½ teaspoons pumpkin pie spice
- ⅛ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 1 tub (8 ounces) Cool Whip, thawed
For Serving
- Apple Slices
- Grapes
- Nuts
- Graham Crackers
- Vanilla Wafers
- Marshmallows
- Pretzels
Instructions
- Combine the ingredients. In a large mixing bowl, combine the pumpkin puree, pudding mix, pumpkin pie spice, nutmeg, and vanilla; mix until well combined.
- Add Cool Whip. Fold in the whipped topping; continue to fold until thoroughly incorporated.
- Chill. Spoon the pumpkin mixture into a serving bowl; cover and chill for 1 to 2 hours or until cold.
- Serve. Pumpkin fluff dip is great served with cookies, apple slices, sweet crackers, grapes, nuts, etc.
Notes
- Quantity: This recipe makes 2 cups of Pumpkin Fluff Dip.
- Ingredients: Use pure pumpkin puree, not pumpkin pie filling.
- Consistency: If the dip is too thick, thin it out with a bit more whipped topping. If it’s too thin, refrigerate it for a while because the dip thickens as it chills.
- Chill Before Serving: Refrigerate the pumpkin fluff dip for at least an hour before serving. This allows the flavors to meld and the dip to firm up.
- Vanilla Pudding: If you can’t find a 3.4-ounce box of Instant Vanilla Pudding, you can use two of the 1.5-ounce boxes.
- Dairy-Free: For those with dietary restrictions, you can make this dip dairy-free by using coconut whipped cream or other dairy-free alternatives.
- Storage: Store any leftovers in an airtight container in the refrigerator. It should be good for 3-5 days, but always do a taste and smell test before serving again.
- Chill your mixing bowl and your mixers’ beaters in the refrigerator for about 30 minutes.
- Remove the chilled bowl and beaters from the refrigerator and pour 1 cup of (cold) heavy whipping cream into the bowl. Whip using an electric mixer, beginning at low speed and gradually increasing to medium-high.
- As the cream thickens, incorporate 2 tablespoons powdered sugar and optional 1/2 teaspoon pure vanilla extract, continuing to mix until you achieve medium peaks. That is, a semi-sturdy peak should form. When you lift up the beaters, the peaks will slightly go down but not lose their shape.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Making today!
Is it gluten free?
Hi!
The main ingredients in this pumpkin fluff dip recipe are gluten-free, but I would still double-check the specific brands you’re using. For example, some instant pudding mixes may have additives that aren’t certified gluten-free. Similarly, while Cool Whip is typically gluten-free, it’s always good to check the label to be sure. Hope this helps!
The taste is amazing but the consistency is a little too hard. How can I soften it up without loosing the flavor?
You can add more cool whip.
My son made this using a small pumpkin instead of the canned purée. He cut the pumpkin in half and it in his new smoker! Puréed it after cooking, added the ingredients listed & used each half of the pumpkin as a serving bowl. Served with Vanilla Wafers! Ah-maze-ing!!!
That’s great! I’m very happy you loved it!! Thank you for chiming in! 🙂
I too would like to know what the serving size is for nutritional purposes. Thank you.
About 2 ounces per serving.
I’m looking forward to making this. I did run into a problem with the ingredients, though. Jell-O instant sugar-free fat-free vanilla putting mix only comes in 1 ounce and 1.5 ounce sizes. I suspect you are referring to the four serving box, which is one ounce. The same size box with sugar weighs 3.4 oz. (it weighs more because of the sugar). Please confirm the pudding size. Thanks much!
Hi! I think the one I use is 3.4 oz (the big box) but you can just use two of the 1.5 oz boxes. It won’t make that big of a difference if you use a bit less than 3.4 oz.
hi 🙂 I only could find 1 oz for the sugar free. can I use 3.4 oz of not sugar free or will that make it too thick?
Hi!
Yeah, that will work and won’t make it too thick. It’ll just add some sugar. 😊 You can also just buy 3 of the 1-ounce sugar-free packets and use all three in the recipe.
I have a silly question, do I actually make the vanilla pudding or do I just add the powder to the pumpkin?
Not silly at all! I thought the same thing the first time I was going to make it. ☺️
But, yeah, just mix in the powder – no need to make the pudding.
What a delicious recipe, and perfect for fall! Looking forward to making this again and again this season!
The perfect snack this season!
Yum! The perfect treat for the movie night!