Pumpkin Fluff Dip is a tasty dessert dip made with Cool Whip, vanilla pudding, pumpkin puree, and pumpkin pie spice.
Pair the yummy fluff with graham crackers, apples, or vanilla cookies for dipping and enjoy!
Okay before we get to the recipe, you may be wondering what exactly is pumpkin fluff?
What is pumpkin fluff?
Pumpkin fluff is a cool and creamy dessert dip made with Cool Whip and pumpkin puree. It is also known as pumpkin pie dip or simply pumpkin dip.
While some pumpkin dip recipes call for cream cheese, this recipe does not. It uses whipped topping (Cool Whip) instead for a light and creamy dessert that tastes like pumpkin pie.
The easy no-bake pumpkin dessert is packed with Fall flavors and perfect for Fall parties, Thanksgiving, Halloween, or just enjoying at home while watching some movies with the family.
- Cool Whip – Cool Whip or store-brand frozen whipped topping will work for this recipe. Just make sure you allow it to thaw before making the dip.
- Canned pumpkin – Make sure you are using 100% pure pumpkin, not pumpkin pie filling. They are not the same thing.
- Instant vanilla pudding – the smaller (3.4 oz) size box of dry pudding mix
- Milk – I’ve used both whole, 2% and nonfat milk for this recipe with no issues.
- Pumpkin pie spice – If you don’t have any pumpkin spice on hand you can make your own with 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger.
Substitutions and Variations
- Lightened-up – Use sugar-free pudding mix and fat-free Cool Whip for a lighter dessert (aka WW pumpkin fluff).
- No-Bake Pumpkin Pie – Pour dip into a pre-made pie crust for an easy chilled pie.
- Marshmallows – Add mini marshmallows to give your pumpkin dip more texture and volume.
- Ice Cream Sandwiches – Spread the dip between two gingersnaps and freeze for yummy pumpkin ice cream sandwiches.
How to Make Pumpkin Dip
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Place pumpkin puree, pudding mix, milk, and pumpkin spice in a large mixing bowl and stir until smooth.
Step 2: Fold in Cool Whip.
Step 3: Chill in the refrigerator for at least one hour before serving.
Top with a sprinkle of cinnamon or pumpkin spice, if desired.
Store leftovers in an airtight container in the fridge for up to 4 days.
I have never had enough leftover to try freezing the dip myself. While you technically could freeze the dip the texture may change and not be as smooth and creamy. For best results I would enjoy within the 4 days it can be refrigerated.
Sure, you can substitute the canned pumpkin with the same amount of fresh pumpkin puree
More Pumpkin Dessert Recipes
- Pumpkin Roll Cake
- Pumpkin Chocolate Chip Cookies
- Baked Pumpkin Donuts
- Chocolate Chip Pumpkin Bread
- Pumpkin Crisp
- 1 cup canned pumpkin puree
- 1 (3.4 ounce) box instant vanilla pudding
- ¼ cup milk
- 2 teaspoons pumpkin pie spice
- 1 (8 ounce) container Cool Whip, thawed
- Place pumpkin puree, pudding mix, milk, and pumpkin spice in a large mixing bowl and stir until smooth.
- Fold in Cool Whip.
- Chill in the refrigerator for at least one hour before serving. Serve with graham crackers, vanilla wafers, or fruit for dipping.
Store in an airtight container in the refrigerator for up to 4 days.
If you don't have any pumpkin spice mix on hand you can make your own with 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger.
Use fat-free, sugar-free, or light pudding mix and Cool Whip for a lightened-up dessert.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 121
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.