Pumpkin Fluff Dip Recipe (Easy No-Bake Dessert)

This festive pumpkin fluff dip is one of the only no-bake desserts you need this fall.

It’s lightning-fast, super creamy, and perfect for holiday gatherings.

This dip is so tantalizingly rich and sweet, nobody can resist.

Serve it with fresh fruits, crackers, or vanilla wafers, and it’ll vanish in a flash.

Easy Pumpkin Fluff Dip

Pumpkin fluff dip is kind of like a bowl of no-bake pumpkin cheesecake without the crust.

It’s full of pumpkin puree and pumpkin pie spice, along with plenty of whipped topping and vanilla pudding (that’s what makes this nice and thick!).

The prep work is just five minutes, and the hardest part is waiting for it to set.

Serve this as an appetizer or dessert. Either way, you’ll love it!

Ingredients

What I love about this dreamy dessert dip is that it only requires four ingredients. That’s it!

Here’s everything you’ll need:

• Instant Vanilla Pudding – Dry instant pudding is the key to the sweet flavor and thick texture. Feel free to experiment with cheesecake pudding or maybe white chocolate, too!

• Frozen Whipped Topping – Be sure it’s thawed fully before mixing. You can also swap this out for real whipped cream if you prefer.

• Canned Pumpkin Puree – Look for “solid pack” pumpkin puree as that’s nice and thick. Otherwise, it may be too watery.

• Pumpkin Pie Spice – You can use a blend of cinnamon, nutmeg, allspice, clove, and ginger if you like. That way, you can tailor the taste as you want. 

How to Make Pumpkin Fluff Dip

As mentioned, this pumpkin fluff dip is incredibly easy to make. You’ll have it ready for the fridge in minutes, and all it takes is a bit of mixing.

1. Thaw the whipped topping fully so it blends well.
2. Mix the pumpkin, pumpkin pie spice, and dry pudding in a large bowl until smooth.
3. Add the whipped topping and stir gently with a spatula.
4. Cover and chill for at least one hour before serving.

This is a great make-ahead recipe too. So feel free to make a batch and keep it in the fridge overnight.

Recipe Variations

The beauty of this simple dessert dip is how quickly it comes together. But it’s also crazy easy to modify!

Here’s a few fun ideas:

• Pumpkin Cheesecake Dip – use 8 ounces of cream cheese and 8 ounces of whipped cream instead of whipped topping.

• Pumpkin Marshmallow Dip – either swap half of the whipped topping with marshmallow creme, or simply mix in mini marshmallows.

• Pumpkin Brownie Dip – chop brownie bites into little chunks and fold them into the dip.

• Pumpkin Nut Dip – mix chopped nuts into the dip or scatter some over the top.

• Pumpkin Caramel Dip – mix toffee bits into the dip and swirl some caramel into it to serve.

What to Serve with Pumpkin Fluff Dip

You’ll need something to go with the dip, right? And luckily, there’s an array of dippers you can 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. Either way, they’ll all taste great!

Tips & Tricks

You might think with a recipe this simple, you don’t need any tips. And you’re mostly right.

But for any newbies out there, I’ve got a few tricks to ensure your dip is perfect:

• Thaw the whipped topping in the fridge overnight. This will help maintain proper texture.

• No pumpkin pie spice? No problem. Use this blend: 1 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves.

• Chill the dip well before serving. You can serve this right away, but it only gets better with time. I usually aim for a couple of hours, at least.

• Serve this dip in a real pumpkin! It’s not a tip or trick, but it will look adorable in a mini pumpkin!

How to Store

It won’t come as a surprise to hear that this can’t be left at room temperature.

• To store: cover the dip with plastic or transfer it to an airtight container. Store in the fridge for up to 5 days.

• To freeze: I don’t recommend freezing this dip, and it won’t have the same consistency when thawed.

Frequently Asked Questions

Can I use real pumpkin in this dip?

Yes, but you’ll need to remove any excess moisture before adding it to the dip.

Do this this, either cook it in the oven so the water evaporates. Or let the puree drain in cheesecloth over night.

Can I use fat/sugar-free pudding and whipped topping?

Absolutely! And if you want the pumpkin cheesecake dip, you can also use light cream cheese.

Can I make this pumpkin fluff dip ahead?

Sure thing! I think it’s best to make the day before but as long as it’s covered, it will last a good 4-5 days in the fridge.

More Pumpkin Recipes You’ll Love

Two-Ingredient Pumpkin Muffins
Eagle Brand Pumpkin Pie
Chocolate Chip Pumpkin Bread

Pumpkin Fluff Dip Recipe

Servings

16

servings

Prep time

5

minutes

Calories

133

kcal

This pumpkin fluff dip is one of the only no-bake desserts you need this fall. It’s lightning-fast, super creamy, and perfect for holiday gatherings.

Ingredients

• 1 (15 ounce) can pumpkin puree

• 1 (5 ounce) box instant vanilla pudding

• 1 (16 ounce) container frozen whipped topping (Cool Whip), thawed

• 1-2 teaspoons pumpkin spice

• Dippers: mini pretzels, apple slices, graham crackers, ginger snaps, etc.

Instructions

• Thaw the whipped topping in the fridge – preferably overnight.
• In a large bowl, mix the pumpkin puree, pumpkin pie spice, and instant pudding until smooth and well-blended.
• Add the thawed whipped topping and mix until combined.
• Cover the dip and chill for 1-2 hours (or overnight).
• Serve with a plate of dippers and enjoy.

Notes

• Thaw the whipped topping in the fridge overnight. This will help maintain proper texture.
• Add 1 teaspoon of spice and taste the dip. Add more as needed.
• Chill the dip well before serving. You can serve this right away, but it only gets better with time. Aim for a couple of hours, at least.

Nutrition

• Calories: 133kcal
• Carbohydrates: 16.9g
• Protein: 0.6g
• Fat: 7.3g
• Saturated Fat: 6.3g
• Cholesterol: 0mg
• Sodium: 136mg
• Potassium: 61mg
• Fiber: 0.8g
• Sugar: 15.6g
• Calcium: 10mg
• Iron: 0mg

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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