Pumpkin Fluff Dip Recipe - The Girl Who Ate Everything (2024)

Home » Desserts » Pumpkin Fluff Dip

posted by Christy Denneyon Sep 27, 2022 (updated Nov 2, 2022) 18 comments »

Jump to Recipe

Pumpkin Fluff Dip tastes like a creamy pumpkin pie with graham crackers for dipping! This dip has all the fall flavors and is made from simple ingredients like pumpkin, vanilla pudding, pumpkin pie spice, and whipped cream. Serve this perfect fall dessert at your next fall party or holiday dinner!

PUMPKIN FLUFF RECIPE

This creamy pumpkin fluff dip has the perfect amount of pumpkin spice flavor and only has five ingredients. If you like pumpkin pie, you will like this dip. This easy dessert only takes five minutes to make it. Serve it with apples, cinnamon graham crackers, Nilla wafers, or gingersnaps.

HOW TO MAKE PUMPKIN DIP

In a large bowl, with a hand mixer blend together instant vanilla pudding mix, pumpkin puree (not pumpkin pie filling) and pumpkin pie spice. Fold in the thawed frozen whipped topping or fresh whipped cream. Chill pumpkin mixture in the refrigerator until serving. Serve with apples, ginger snaps, Nilla wafers, or cinnamon graham crackers.

DIPPERS

You can use a variety of things to dip with. Here are a few choices:

Apple slices
Graham crackers
Gingersnap cookies
Vanilla wafers
Animal crackers

HOW LONG DOES THIS LAST?

This dip is good for at least five days in the fridge.

CAN I MAKE THIS SUGAR FREE?

Sure. I’ve tasted it with sugar-free ingredients and it was great!

OTHER PUMPKIN DESSERTS

Pumpkin Chocolate Chip Muffins
Double Layer Pumpkin Cheesecake
Pumpkin Cream Cheese Muffins
Pumpkin Pancakes
Melt in Your Mouth Pumpkin Cookies
Pumpkin Earthquake Cake
Pumpkin Roll
Easy Pumpkin Pie Dip

Pumpkin Fluff Dip

3.72 from 25 votes

Pumpkin Fluff Dip tastes like a creamy pumpkin pie with graham crackers for dipping! This dip is made from pumpkin, vanilla pudding, pumpkin pie spice, and whipped cream.

PrintPinRate

Prep Time: 5 minutes mins

Total Time: 5 minutes mins

Servings: 16 servings

Ingredients

1 (16 ounce frozen) whipped topping, thawed or 6 cups fresh whipped cream
1 (5 ounce package) instant vanilla pudding mix
1 (15 ounce can) solid pack pumpkin
1 1/4 teaspoon pumpkin pie spice, adjust this to how "pumpkiny" you want it.

Instructions

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping or fresh whipped cream. Chill in the refrigerator until serving. Serve with apples, ginger snaps, Nilla wafers, or cinnamon graham crackers.
Store leftover dip in an airtight container in the fridge.

Notes

Source: Allrecipes

Cuisine: American

Course: Dessert

Author: Christy Denney

All Desserts All Recipes Appetizers Desserts Dips Halloween Recipes Holiday Recipes No-Bake Appetizers No-Bake Desserts Pumpkin Thanksgiving Recipes

originally published on Sep 27, 2022 (last updated Nov 2, 2022)

18 comments Leave a comment »

Pumpkin Fluff Dip Recipe - The Girl Who Ate Everything (5)

My Cookbook

100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.

Order Now

stay connected get new recipes via email:

« Previous Post Slow Cooker Butter Chicken

Next Post » Soft Cinnamon Rolls

18 comments on “Pumpkin Fluff Dip”

Kathryn — Sat, 22 Oct 2022 @ 12:48:03 EDT Reply
What is the nutritional information for the pumpkin fluff? Using whipped cream instead of Cool Whip. I’m interested in how many carbohydrates how much fiber and caloric amount
CathyG — Sat, 09 Oct 2021 @ 10:54:41 EDT Reply
What would happen if I use 8 ounce of Cool Whip instead of 16 ounce?
- Christy Denney — Tue, 12 Oct 2021 @ 01:55:38 EDT Reply
  It will just be more dense.
Keener — Sat, 19 Oct 2019 @ 15:21:17 EDT Reply
I use this dip as frosting on spice cake it very good
- Christy Denney — Mon, 04 Nov 2019 @ 21:33:24 EST Reply
  Haha never thought of that.
Kathy — Sat, 19 Oct 2019 @ 11:12:29 EDT Reply
Taste delishious, how do I keep it from being lumpy?
- Christy Denney — Mon, 04 Nov 2019 @ 21:33:52 EST Reply
  Make sure your ingredients are softened.
Brandi — Mon, 16 Nov 2015 @ 14:10:09 EST Reply
I have made this twice now, just finished up my 2nd batch and realized I grabbed “cheesecake” flavor pudding. I didnt realize the mistake until I had already dumped all of it into the bowl, it is actually really yummy! I am a cheesecake lover ao this mistake became my new favorite dessert!
- Christy Denney — Fri, 20 Nov 2015 @ 23:43:33 EST Reply
  You can never go wrong with cheesecake pudding! Haha.
Lyn Wanlass — Sun, 02 Nov 2014 @ 01:33:45 EDT Reply
Here’s the best recipe I’ve found for pumpkin cookies:
2 cups sifted flour I cup shortening
1 tsp baking powder 1 cup sugar
1 tsp baking soda 1 cup canned pumpkin
1 tsp cinnamon 1/2 tsp vanilla
1/2 tsp salt 1 cup semi-sweet chocolate chips
1 egg
Sift flour with baking powder, soda, cinnamon and salt. Cream together shortening and sugar; add pumpkin and egg. Beat to form a smooth batter; add dry ingredients. Add chocolate chips and vanilla. drop by teaspoonful on ungreased cookie sheet. Bake at 350 degrees for about 17 minutes. Makes 3 to 4 dozen.
My family loves them. The recipe is from a cookbook call “Frontier Chuckwagon Cookin'” that my dad gave me years ago. It was copyrighted in 1972!
Jennifer — Tue, 30 Oct 2012 @ 01:16:43 EDT Reply
Do I actually make the vanilla pudding and then mix all ingrediants together or do I just use the powder from the pudding mix?
- Christy — Tue, 30 Oct 2012 @ 14:32:04 EDT Reply
  No you just use the powder.
Christy {The Girl Who Ate Everything} — Fri, 12 Oct 2012 @ 03:11:53 EDT Reply
Jackie,
I also really like this pumpkin dip (https://www.the-girl-who-ate-everything.com/2010/10/pumpkin-pie-dip.html) which is a little creamier. I think you want to serve it fairly soon if in the pumpkin – within 3-4 hours. Also if you have the right sized pumpkin and bowl, you can put the dip in a bowl and rest the bowl in the pumpkin as well so it looks like it’s in the pumpkin but it’s actually in a bowl. I’ve done that before.
Jackie — Thu, 11 Oct 2012 @ 04:06:31 EDT Reply
Christy,
First of all I love your blog, I just wish I didn’t find it 2 months before I have to fit in my wedding dress. For the pumpkin fluff dip, how long before serving can you put the dip into the pumpkin, without the pumpkin getting nasty looking, do you know? Your pumpkin whoopie pies were delicious!
Christy and John — Sat, 31 Oct 2009 @ 19:53:15 EDT Reply
That dip is super thick so your pumpkin puree may be fine. I think cream cheese would make it even better. Like I said you have to love pumpkin pie to like this.
Kaela — Sat, 31 Oct 2009 @ 17:56:28 EDT Reply
Hey! I can’t wait to try this!
I have one question for you….
How thick/or thin did you find the dip? I don’t have canned pumpkin, but I do have homemade pumkin puree frozen in bags in the freezer. I am guessing this isnt as thick as the canned stuff…..Do u think it would then need a lil cream cheese to thicken it up? Or would it still be thick enough with the uncanned puree? Help! Need your expertise:)
- Brandi — Mon, 16 Nov 2015 @ 14:07:37 EST Reply
  You can use another small box of pudding if it seems to thin, the pudding mix thickens it up. I personally use 3 small boxes of pudding mix in mine.
  - Christy Denney — Fri, 20 Nov 2015 @ 23:43:46 EST Reply
    Thanks for the tips!