Pumpkin Fluff Dip
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!
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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
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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 Fluff Dip
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
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
What would happen if I use 8 ounce of Cool Whip instead of 16 ounce?Â
It will just be more dense.
I use this dip as frosting on spice cake it very good
Haha never thought of that.
Taste delishious, how do I keep it from being lumpy?
Make sure your ingredients are softened.
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!
You can never go wrong with cheesecake pudding! Haha.
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!
Do I actually make the vanilla pudding and then mix all ingrediants together or do I just use the powder from the pudding mix?
No you just use the powder.
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.
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!
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.
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:)
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.
Thanks for the tips!