Pumpkin Fluff Dip

5 from 15 votes

Sweet and creamy Pumpkin Fluff Dip made with pumpkin puree, vanilla pudding, warm spices, and whipped topping.

Prep Time15

Chilling Time1

Total Time1 15

Course: Appetizer, Dessert

Cuisine: American

Keyword: pumpkin dip recipe, pumpkin fluff dip

Servings:

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.

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.