This festive dip will be your new favorite for holiday gatherings and fall feasts. Pumpkin fluff dip is incredibly easy to make. Simply mix all your ingredients and chill.
It doesn’t get any easier than this!
This dip is so tantalizingly creamy and sweet nobody will be able to resist.
For a real show-stopping treat, serve this pumpkin recipe a cute sugar pumpkin. Present it to your guest and it will be all anyone is talking about for weeks.
Pumpkin Fluff Dip
Pumpkin fluff dip is a sweet and creamy treat that’s bursting with pumpkin goodness.
It’s full of pumpkin puree and pumpkin spice which makes it taste just like pumpkin pie, minus the crust.
The heavenly consistency is similar to whipped cream cheese. But surprisingly, there’s no cream cheese in this dish.
Instead, this dip uses a thick vanilla pudding and frozen whipped cream.
Did I mention this delightful fluff is also no-bake?
That means you won’t need to worry about perfectly timing oven space for it on Thanksgiving. It’s also a great treat for spoiling your little tricksters on Halloween.
Serve this as an appetizer or dessert if you like. It’s phenomenal as both.
What I love about pumpkin fluff dip is it only requires four ingredients. That’s it!
Here’s everything you’ll need.
- Instant vanilla pudding. It’s best to use instant pudding because it doesn’t require cooking and can be whipped up in a jiffy.
- Frozen whipped cream. You’ll want to let the whipped cream thaw first so you can achieve a super fluffy consistency.
- Canned pumpkin puree. Make sure you’re using canned pumpkin or canned pumpkin puree. Not canned pumpkin pie filling! Canned pumpkin pie filling comes pre-sweetened with spices. Which is great for pie, but not so great for this dip.
- Pumpkin pie spice. Out of pumpkin pie spice? Make your own blend with cinnamon, nutmeg, allspice, clove, and ginger.
Of course, you’ll need something to go with the dip. Luckily, there’s an array of dippable ingredients to serve on the side.
Here are a few of my favorites:
- Mini pretzels
- Graham crackers
- Vanilla wafers
- Apple slices
- Pie crust cookies
- Shortbread cookies
You can stick with one or mix and match any of these dippers. Either way, they’ll all taste great!
How to Make Pumpkin Fluff Dip
Pumpkin fluff dip is incredibly easy to make and can be thrown together in about 10 minutes.
Start by fully thawing out your whipped cream topping. This will make it easier to fold into the mixture.
This is also important because it will help achieve a creamy consistency.
In a large bowl, prepare your instant vanilla pudding according to the directions on the package. I prefer to use Jell-O, but any brand is fine.
Once the vanilla pudding is ready, whisk in the thawed whipped cream topping until incorporated. You’ll begin to notice the dip gets fluffier and fluffier as you whisk.
Next, add the canned pumpkin puree and pumpkin pie spice. Then, mix everything until all the ingredients are well blended.
The dip should be thick and creamy with little peaks of fluff.
Transfer the dip to an air-tight container and pop it in the refrigerator until ready to serve. You can also make this ahead of time and let it sit in the fridge overnight.
Can I Use Real Pumpkin in This Dip?
Do you prefer the flavor of fresh pumpkin to the canned stuff? Great news, you can use real pumpkin for this recipe, too!
You’ll need to cook and puree your pumpkin so it has a similar texture to what comes in a can. You’ll also need to use the same quantity which is about 2 cups or 15 ounces.
Just keep in mind it may not turn out exactly the same. Here’s the reason why.
Canned pumpkin is mass-produced with a blend of different kinds of pumpkin. It’s also steamed then pureed.
When you use fresh pumpkins, you’re likely to use only small sugar pumpkins. And rather than steaming, you’ll want to roast the pumpkin and then puree.
This is why you might not achieve a consistent texture and flavors every time you make pumpkin fluff dip.
Fresh pumpkin is also lighter in color than canned pumpkin. While this won’t affect the flavor, the final result might not have the same orange glow.
With all that in mind, using real, fresh pumpkins can be just as good and if not better than canned pumpkin. It’s really just a matter of personal preference.
Tips & Tricks
- Thaw your whipped cream topping in the fridge overnight. This will help maintain proper texture while making sure it’s safe to eat. Plus, it will be ready for you when you need it.
- Whisk your pudding for a fluffier texture.
- Add some yummy toppings! Chopped walnuts and pecans add a nice crunch. Kids will love a dollop of whipped cream or mini-marshmallows. You can even add a dash of cinnamon or nutmeg on top.
- Serve this dip in a pumpkin! This will add a festive flair that your guests won’t be able to resist.
- Make a pumpkin cheesecake version by adding in cream cheese with a drizzle of caramel sauce on top.
- Go all out with the pumpkin flavor and use pumpkin pudding instead. You could even add a splash of a pumpkin-flavored syrup.
- Want a lighter, fluffier consistency? Substitute the instant pudding for pumpkin mousse. The texture will be oh-so-heavenly.
- Make a skinny version with fat-free whipped topping. It will still taste great and cut down on the fat.
More Pumpkin Recipes You’ll Love
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