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!
For more easy dessert dips for parties try our chocolate chip cookie dough dip, Reese’s peanut butter cup dip, or funfetti dip.
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. No matter when you make it, the creamy goodness of this Fall dessert is sure to be a huge hit!
For a fluff recipe that can be enjoyed any time of the year, try my banana split fluff salad or strawberry fluff salad recipe, or any of my other sweet and creamy dessert salad recipes.
Why you will love this recipe
- Tastes like a light and creamy pumpkin pie.
- The easy no-bake recipe takes 10 minutes to prep.
- Calls for only 5 simple ingredients.
- The perfect dessert for a Fall party, Halloween party, or holiday dinner.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- 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 mix – The smaller (3.4 oz) size box of dry pudding mix. Be sure to use instant pudding, not the cook-and-serve kind.
- 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 pumpkin pie spice 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 that is popular with some of those that follow the weight watchers diet (they call it WW pumpkin fluff).
- No-Bake Pumpkin Pie – Spread 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.
- Vanilla extract – Add a teaspoon of pure vanilla extract for extra flavor.
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: Combine pumpkin puree, pudding mix, milk, and pumpkin spice in a large bowl and mix together 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.
Serve the fluffy pumpkin dip with graham crackers, gingersnap cookies, or your favorite dippers and enjoy!
Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Make Ahead
Pumpkin pie fluff dip can be made up to 24 hours before serving. Just cover and refrigerate until ready to enjoy.
Pumpkin Fluff Dip Recipe FAQ
Pumpkin dip pairs well with apple slices, Nilla wafers, pretzels, ginger snaps, or graham crackers for dipping. Or try the fluffy dip with your favorite cookies– you really can’t go wrong!
I have never had enough leftover dip 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 Recipes
Can’t get enough pumpkin? Here are 5 more delicious pumpkin treats to try this Fall:
- Pumpkin Roll Cake
- Pumpkin Chocolate Chip Cookies
- Baked Pumpkin Donuts
- Chocolate Chip Pumpkin Bread
- Pumpkin Crisp
Pumpkin Fluff Dip
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Print Pin Save RateIngredients
- 1 cup canned pumpkin puree
- 3.4 ounces instant vanilla pudding mix
- ¼ cup milk
- 2 teaspoons pumpkin pie spice
- 8 ounces Cool Whip, thawed
Instructions
- 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.
Notes
Nutrition
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.
I love anything pumpkin spice going to get stuff to make it tomorrow
I only have the cook and serve pudding. Can I use that without cooking it??
Unfortunately cook & serve pudding won’t work for this recipe. I would wait to make it until you can pick up a box of instant pudding mix.
Unfortunately, cook & serve pudding won’t work for this recipe. I would wait to make it until you can pick up a box of instant pudding mix.
Do you use the pudding dry or make it before you add it to the mix?
You just add the dry pudding mix.
What do you dip in it?
We usually dip vanilla wafers, pretzels, or graham crackers but you could dip apple slices or other fruit for a healthier alternative.
Wants to try that
Can you freeze it?
While you could freeze the dip I hesitate to recommend it because it could change the consistency/texture.
I’m confused. in the article, you suggest putting the fluff between 2 gingersnap cookies, to make ice cream sandwiches. So – why are you saying here that you hesitate to freeze it? Thanks!
Freezing and thawing would likely change the light, creamy, fluffy texture that makes the pumpkin fluff dip so incredible. Sandwiching a layer between two cookies and freezing (similar to an ice cream sandwich) is different because you aren’t freeze and thawing – you would be enjoying it frozen. (The texture would obviously be different in this instance, too). Hope this makes sense!
Is there anything that can replace the vanilla pudding? Vanilla pudding? Mix has yellow dye number five and it gives me migraines.
You can use a dye-free instant pudding mix. I found this dye-free mix on Amazon and I believe Whole Foods has one as well.
How much milk is used for this recipe?
The recipe calls for ¼ cup milk (as listed in the recipe above).