Fall means we can finally embrace all things pumpkin spice. This Pumpkin Fluff Dip recipe is packed with pumpkin pie flavor and it comes together in 5 minutes with just 4 ingredients!
Pumpkin Puree: You will need one (15 ounce) can of pumpkin puree. Make sure you do not use pumpkin pie filling. As a substitution, you can even use an equal amount of sweet potato puree.
Vanilla Instant Pudding Mix: I call for one (3.4 ounce) box of vanilla instant pudding mix. Instant pudding mix also comes in 4 to 5 ounce boxes, depending on the brand. This is fine and feel free to use them. Also, you can use sugar-free instant pudding mix. You’ll just want to use one box. I have also made this with Cheesecake flavored instant pudding mix and it was delicious! Just use what you have on hand or what sounds good to you!
Whipped Topping: Most commonly known as “Cool Whip,” you can find whipped topping in the freezer section of your grocery store. It is stabilized, sweetened whipped cream. It is what makes our “fluff” fluffy. Please do not substitute this for homemade whipped cream. It won’t hold up to the mixing. You can, however, use “lite” whipped topping if you would like a lower calorie or lower sugar option. Remove it from the freezer at least 30 minutes before using.
Pumpkin Pie Spice: You can find pumpkin pie spice in the spice aisle of your grocery store this time of year. Alternatively, you can even make your own if you have cinnamon, ground cloves, ground nutmeg, ground ginger and allspice. Holly at Spend with Pennies has a great recipe for making your own pumpkin pie spice here.
- Mixing Bowl
- Can Opener
- Rubber Scraper/Spatula
How to Serve
Pumpkin fluff dip is delicious served with apple slices, shortbread or gingersnap cookies. I also recommend graham crackers, especially cinnamon graham crackers. I prefer to chill the dip for a couple hours to really let the flavors blend.
You can even pour all of the fluff dip into a graham cracker pie crust for a no-bake pumpkin pie! Top with whipped cream and sprinkle with a little more pumpkin pie spice.
More Fall Flavors
Pumpkin Fluff Dip Recipe
Pumpkin Fluff Dip
With just four ingredients and 5 minutes, you can have yummy, pumpkin fluff dip that's perfect served with apple slices, graham crackers or gingersnap cookies.
- 1 (15 ounce) can Pumpkin puree (NOT pumpkin pie filling)
- 1 (3.4 ounce) box Vanilla instant pudding
- 1 teaspoon Pumpkin Pie spice
- 1 (8 ounce) tub Whipped topping, thawed
- Combine pumpkin puree, vanilla instant pudding mix and pumpkin pie spice in a bowl. Stir well until completely mixed.
- Fold in thawed whipped topping gently until combined, being careful not to beat the whipped topping as it will make it go flat.
- Serve immediately or chill for 1-2 hours to allow flavors to blend.
This dip can be prepared up to two days in advance and stored in a covered container in the fridge. It will last in the fridge for up to 5 days. I have not tested freezing this recipe.
This recipe would be delicious with cheesecake pudding mix in place of vanilla. You can also use sugar-free instant pudding mix and "lite" whipped topping for a low sugar, low calorie version.
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Amount Per Serving: Calories: 35Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 52mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 1g
2 thoughts on “Pumpkin Fluff Dip Recipe”
This looks amazing! I shared the recipe in my personal group and someone asked what is the cookie you have shown in the pictures? Thanks for all the yummy recipes!
Hi, Stacia! Thank you so much for the comment and for sharing! The cookies are Pepperidge Farm shortbread cookies. 🙂