Fall snacking just got an upgrade with this Pumpkin Fluff Dip, a light and dreamy dessert dip that tastes like pumpkin pie in spoonable form. With just a few ingredients and minimal effort, it's a crowd-pleaser for any gathering.
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Why This Recipe Works
- Speedy: No baking required - just mix, chill, and serve.
- Creamy: The whipped topping and marshmallow fluff give it a silky texture.
- Flavorful: Pumpkin pie spice and vanilla pudding mix deliver warm, balanced pumpkin flavor.
- Versatile: It pairs easily with cookies, fruit, or crackers for dipping or spreading.
Check out my pumpkin pie with sweetened condensed milk for a simple and delicious pumpkin pie recipe!
What This Recipe Needs
- Pumpkin Puree- The backbone of the dip - gives it pumpkin flavor, moisture, and vibrant color. Make sure it's puree and not pumpkin pie filling!
- Instant Vanilla Pudding Mix- Acts as a thickener and flavor enhancer; using it in its dry form adds body without cooking.
- Marshmallow Fluff- Adds lightness, sweetness, and fluffy texture. You can omit this if you don't have it, but it really takes this dip to the next level!
- Pumpkin Pie Spice- If you don't have pumpkin pie spice, see my instructions in the post below on how to make your own!
- Frozen Whipped Topping- Adds volume, creaminess, and lightness. I used Cool Whip brand, but any will do- make sure you don't use whipped cream!
- Garnish- Cinnamon and some extra whipped topping!
Substitutions
- Sugar-Free Version: Use sugar-free instant vanilla pudding mix and reduced-sugar whipped topping for a lighter version.
- Marshmallow Fluff Swap: Skip the fluff and increase whipped topping slightly or fold in mini marshmallows.
- Spice Adjustment: If you don't have pumpkin pie spice, use a blend of cinnamon, ginger, nutmeg, and cloves.
Looking for other dips to make this holiday? Try this Spinach Dip, Buffalo Chicken Dip, Smoked Queso, Cranberry Cream Cheese Dip, or this Little Debbie Christmas Tree Dip.
How to Make Pumpkin Fluff Dip?
- Step 1: In a bowl, mix the pumpkin puree, instant vanilla pudding, marshmallow fluff, and pumpkin pie spice.
- Step 2: Fold in the whipped topping. Refrigerate 1 hour.
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- Step 3: When ready to serve, top with an extra dollop of whipped topping and some cinnamon.
Variations
- Chocolate Pumpkin Fluff: Fold in mini chocolate chips or a swirl of melted chocolate.
- Maple Pumpkin Fluff: Add a tablespoon of pure maple syrup for extra depth.
- Nutty Topping: Sprinkle toasted pecans or glazed walnuts on top for crunch and texture.
- Caramel Drizzle: Drizzle warm homemade caramel sauce over the dip before serving for extra decadence.
- Cookies: Serve with chocolate-dipped shortbread cookies, sugar cookies, gingerbread crinkle cookies, or even pecan pie cookies!
Expert Tips
- Chill Before Serving: Let it refrigerate for at least an hour so flavors meld and the texture firms.
- Fold Gently: When combining whipped topping, fold gently to retain air and keep it light.
- Stir Before Serving: If any liquid separation occurs after chilling, stir gently to reincorporate.
- Serve Cold: Keep it chilled until just before serving for best texture and structure.
Frequently Asked Questions
Store it in an airtight container in the fridge for up to 4-5 days - stir if separation occurs.
I love serving pumpkin fluff alongside other finger foods like caramel popcorn, pumpkin bread with cream cheese, pecan pie brownies, and soft pumpkin cookies.
No. Similar to my chocolate pudding cookies, the instant pudding is used for flavor and as a thickener. Cooked pudding doesn't have the same ingredients in it to deliver the desired effects.
Nope! We want to just use the instant pudding in powdered form.
Store pumpkin fluff in the refrigerator in an airtight container.
Yes, refrigerate until ready to serve. You may need to stir it to fluff it up if it's been made more than a few days ahead of time.
To make your own, combine 4 teaspoons of ground cinnamon, 2 teaspoons of ground ginger, 1 teaspoon of ground cloves, and ½ teaspoon of ground nutmeg. Then use 2 teaspoons of this mixture for this dip, and save the remaining spice mix in a sealed jar for other recipes.
Yes - homemade works fine, as long as it's thick and not overly watery.
More Related Recipes
Make sure to check out all my fun fall recipes and especially these pumpkin recipes: Pumpkin Bread Pudding, Chocolate Pumpkin Pie, Sweet Potato Pumpkin Pie, and Pumpkin Cupcakes with Cream Cheese Frosting.
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Pumpkin Fluff Dip
Ingredients
- 1 can Pumpkin Puree* 15 oz
- 3.4 oz instant vanilla pudding 1 box
- 1 cup marshmallow fluff
- 2 teaspoon Pumpkin Pie Spice
- 8 oz frozen whipped topping thawed
- Cinnamon and whipped cream/topping for garnish
- Vanilla Wafers or Ginger Snaps for dipping
Instructions
- Mix pumpkin puree, instant vanilla pudding, marshmallow fluff, and pumpkin pie spice in a large bowl.1 can Pumpkin Puree*, 3.4 oz instant vanilla pudding, 1 cup marshmallow fluff, 2 teaspoon Pumpkin Pie Spice
- Fold in the whipped topping and refrigerate for at least 20 minutes.8 oz frozen whipped topping
- When ready to serve, add a dollop of whipped cream (or more whipped topping) and sprinkle with cinnamon.Cinnamon and whipped cream/topping for garnish, Vanilla Wafers or Ginger Snaps for dipping
Notes
• Make sure to use pumpkin puree and not pumpkin pie filling.
• Storage: Refrigerate in an airtight container for up to five days.
• See post above for making your own pumpkin pie spice if you don't have a premade mix.
• Substitutions: You can substitute light/fat-free whipped topping and sugar-free instant pudding for a lower-calorie version.
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