Pumpkin Fluff Dip with Vanilla Pudding

5 from 15 votes
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This easy Pumpkin Fluff Dip is the perfect Halloween or Thanksgiving party appetizer! Sweet and creamy Pumpkin Fluff Dip made with pumpkin puree, vanilla pudding, warm spices, and whipped topping. It takes just minutes to make and seconds to disappear! 

Pumpkin Fluff Dip served in a bowl with a dollop of whipped topping.


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.

Pumpkin Fluff Dip served with apples, grapes, nuts, and cookies.

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 basically do all the work that requires to make a pie?! Well… THAT’S the time when you need to turn your attention to this 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.

Ingredients for Pumpkin Fluff Dip

  • 15-oz Pumpkin Puree – Not Pumpkin Pie Filling
  • 3.4-oz Fat-Free Sugar-Free Instant Vanilla Pudding Mix
  • 8-oz Lite Cool Whip – If you are opposed to using Cool Whip – I know many are – you can go ahead and make your own fresh whipped cream.
  • You will also need pumpkin pie spice, nutmeg, and pure vanilla extract. (Note that ingredient amounts are in the recipe card below!)
Ingredients for Pumpkin Dip

How To Make Pumpkin Fluff Dip

  1. In a large bowl, combine pumpkin puree and vanilla pudding mix. Add pumpkin pie spice, ground nutmeg, and vanilla extract; stir and mix until well combined.
  2. Fold in the whipped topping with a rubber spatula; continue to fold until everything is thoroughly incorporated.
  3. Cover and chill for 2 hours, or until cold.
  4. Serve with fruit, cookies, pretzels, etc… I like it best with apples and pretzels. ? 
pumpkin puree and vanilla pudding mix in a mixing bowl.

What To Serve With Pumpkin Fluff Dip

  • Apple Slices: The crispness of apples contrasts beautifully with the creamy dip, and their slight tartness can balance 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: Choose from walnuts, pecans, or almonds for a crunchy texture and a nutty flavor.
  • Graham Crackers: Their subtle sweetness and crunchy 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.
  • Marshmallows: For extra sweetness, marshmallows can be dipped or even sprinkled on top of the fluff.
  • Pretzels: The saltiness of pretzels contrasts wonderfully with the sweet dip, creating that delicious sweet-salty combination.

Tips And Variations For Pumpkin Fluff Dip

  • Consistency: If you find your dip too thick, you can thin it out with a bit more whipped topping or 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 based on your preference.
  • Lighten It Up: For a lighter version, consider using low-fat whipped topping or 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.

Storing Fluff Dip

More Pumpkin Recipes


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5 from 15 votes

Pumpkin Fluff Dip with Vanilla Pudding

Sweet and creamy Pumpkin Fluff Dip made with pumpkin puree, vanilla pudding, warm spices, and whipped topping.
Prep Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8


For The Dip

For Serving

  • Apple Slices
  • Grapes
  • Nuts
  • Graham Crackers
  • Vanilla Wafers
  • Marshmallows
  • Pretzels
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  • In a large mixing bowl, combine the pumpkin puree, pudding mix, pumpkin pie spice, nutmeg, and vanilla; mix until well combined.
  • Fold in the whipped topping; continue to fold until thoroughly incorporated.
  • Spoon the mixture into a serving bowl; cover and chill for 1 to 2 hours or until cold.
  • Serve with apples, grapes, nuts, etc.


  • 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.
If you do not want to use Cool Whip, make this Homemade Whipped Cream/Topping:
  • 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.


Calories: 106kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 540mg | Potassium: 143mg | Fiber: 2g | Sugar: 6g | Vitamin A: 8323IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

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.

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5 from 15 votes (3 ratings without comment)

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Recipe Rating:


  1. Sandra says:

    The taste is amazing but the consistency is a little too hard. How can I soften it up without loosing the flavor?

    1. Katerina says:

      You can add more cool whip.

  2. Angela L says:

    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!!!

    1. Katerina Petrovska says:

      That’s great! I’m very happy you loved it!! Thank you for chiming in! 🙂

  3. Ashley says:

    I too would like to know what the serving size is for nutritional purposes. Thank you.

    1. Katerina Petrovska says:

      About 2 ounces per serving.

  4. Eileen says:

    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!

    1. Katerina Petrovska says:

      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.

      1. Kerry roche says:

        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?

        1. Katerina Petrovska says:

          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.

      2. Kelsea Collins says:

        I have a silly question, do I actually make the vanilla pudding or do I just add the powder to the pumpkin?

        1. Katerina says:

          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.

  5. Sara Welch says:

    What a delicious recipe, and perfect for fall! Looking forward to making this again and again this season!

  6. Melanie says:

    The perfect snack this season!

  7. Catalina says:

    Yum! The perfect treat for the movie night!