This creamy and airy Pumpkin Fluff Dip is the perfect fall treat—light, sweet, and packed with that cozy pumpkin spice flavor. I like to serve it at autumn get-togethers, whether it’s a Halloween bash or a Thanksgiving gathering. It’s incredibly easy to whip up and always disappears fast when I bring it out with dippables like graham crackers, pretzels, and crisp apple slices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (15 oz) can pumpkin purée
1 (3.4 oz) box instant vanilla pudding mix (sugar-free optional)
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp vanilla extract
Directions
In a large mixing bowl, I whisk together the pumpkin purée, pudding mix, pumpkin pie spice, cinnamon, and vanilla extract until it’s completely smooth.
Then I gently fold in the thawed whipped topping until the dip turns light and fluffy.
I transfer it to a serving bowl, cover, and refrigerate for at least one hour to let the flavors meld and the dip chill properly.
When it’s ready, I serve it cold with dippers like graham crackers, apple slices, vanilla wafers, or pretzels.
Servings and timing
This recipe makes about 12 servings, perfect for a party platter or family dessert table.
Prep Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 5 minutes
Calories: Approximately 120 kcal per serving
Variations
Spiced-up version: I sometimes add a pinch of nutmeg or ground ginger for extra warmth.
Lighter option: For fewer calories, I go with sugar-free pudding and light whipped topping.
Cream cheese twist: For a richer version, I mix in a few tablespoons of softened cream cheese with the pumpkin before folding in the whipped topping.
Chocolate flair: I’ve even tried it with chocolate pudding mix instead of vanilla—it’s decadent and unexpected.
Storage/Reheating
I store any leftover dip in an airtight container in the refrigerator for up to 3 days. I give it a quick stir before serving again to bring back the fluffiness. I don’t recommend freezing this dip—the texture doesn’t hold up well after thawing, and it loses that signature lightness.
FAQs
How far in advance can I make this pumpkin fluff dip?
I usually make it the night before an event—it holds up perfectly overnight in the fridge and the flavor gets even better as it sits.
Can I use homemade whipped cream instead of store-bought whipped topping?
Yes, I can use homemade whipped cream, but I make sure it’s whipped to stiff peaks so the dip holds its fluffiness. Keep in mind, it may not stay as stable over time as store-bought versions.
Is this dip gluten-free?
As long as I check that the pudding mix and whipped topping are certified gluten-free, this dip can be made gluten-free. I also pair it with gluten-free dippers like apple slices or gluten-free cookies.
What kind of pumpkin purée should I use?
I always use 100% pure canned pumpkin—not pumpkin pie filling, which has added sugar and spices that would throw off the balance of the dip.
Can I double this recipe for a crowd?
Absolutely. I’ve doubled (and even tripled) it for parties with no issues—just be sure to use a large enough mixing bowl and plenty of dippers on the side.
Conclusion
This Pumpkin Fluff Dip is everything I want in a fall recipe—easy, cozy, festive, and irresistibly delicious. Whether I’m hosting a holiday party or just craving a seasonal snack, I know this dip will hit the spot. It’s fast to make, endlessly customizable, and always a crowd-pleaser. I keep it on repeat all autumn long.
📖 Recipe:
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Pumpkin Fluff Dip
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Gluten Free
Description
This creamy and airy Pumpkin Fluff Dip is the perfect fall treat—light, sweet, and packed with cozy pumpkin spice flavor. It’s a no-bake dessert that comes together in minutes and is ideal for autumn parties and gatherings.
Ingredients
1 (15 oz) can pumpkin purée
1 (3.4 oz) box instant vanilla pudding mix (sugar-free optional)
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp vanilla extract
Instructions
- In a large mixing bowl, whisk together the pumpkin purée, pudding mix, pumpkin pie spice, cinnamon, and vanilla extract until completely smooth.
- Gently fold in the thawed whipped topping until the dip becomes light and fluffy.
- Transfer the dip to a serving bowl, cover, and refrigerate for at least one hour to chill and allow the flavors to meld.
- Serve cold with dippers such as graham crackers, apple slices, vanilla wafers, or pretzels.
Notes
Add a pinch of nutmeg or ground ginger for a spiced-up version.
Use sugar-free pudding and light whipped topping for a lighter option.
For a richer texture, mix in a few tablespoons of softened cream cheese before folding in the whipped topping.
Try chocolate pudding mix instead of vanilla for a unique twist.
Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving again.
Do not freeze, as the texture may degrade.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 120
- Sugar: 8g
- Sodium: 105mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
