Pumpkin Fluff Dip Recipe
Creamy and fluffy, Pumpkin Fluff Dip is a delicious no-bake dessert dip loaded with fall flavors. Serve it on its own or as a dessert dip for fall parties or holiday dinners. Here is how to make it.
Here are some more of my favorite dip recipes: Jalapeno Garlic Feta Dip, Black Bean Hummus, Lemon Herb Tahini, Thai Sweet Chili Sauce, Mutabal, and Gochujang Dipping Sauce.
About Pumpkin Fluff Dip
Pumpkin Fluff Dip is a fluffy, soft dessert dip that screams fall in every bite. This no-bake dip is made using 5 ingredients.
My pumpkin fluff dip recipe serves 6, but you can easily double or triple it if making for a crowd.
Ingredients
Pumpkin Puree – Use homemade pumpkin puree or buy a 15-oz can. DO NOT use pumpkin pie filling. It contains some additional ingredients that may not complement the taste of this recipe.
I always use my homemade Pumpkin Puree for this recipe. It’s easy, free of preservatives, artificial flavors, and colors, and much more economical than canned puree.
Pumpkin Pie Spice – I use my homemade Pumpkin Pie Spice as it’s super easy and economical. You can also use a store-bought one.
Instant Vanilla Pudding Powder – It helps set the dessert and gives it a nice flavor. Ensure it is the instant pudding version, not the cook-and-serve.
Whipped Cream – Whip the cream at home or use a ready-made whipped cream, such as Cool Whip. If using frozen whipped topping, then make sure to thaw it.
Vanilla Extract – Add it for a lovely flavor.
You can also fold in some mini marshmallows into the pumpkin fluff recipe.
How To Make Pumpkin Fluff
Whisk together the following ingredients in a large mixing bowl using a wire whisk or a hand mixer.
- 1 (15 oz) can of pumpkin puree
- 3.5 oz (100 g) instant vanilla pudding powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Fold 8 oz (225 g) whipped cream in 2-3 batches into the pumpkin mixture.
Cover the bowl with a cling wrap and chill for 2-3 hours.
Transfer the pudding into small serving bowls or glasses. Sprinkle with some ground cinnamon and serve chilled.
Tip – You can fill the fluff in a piping bag fitted with a large nozzle and pipe it into the serving bowls for a neat look.
Frequently Asked Questions
Mix ¾ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg, and use this mixture in place of pumpkin pie spice.
Yes, sure, you can.
Serving Suggestions
This fluff can be served as a dessert or a dip for a fall party or holiday dinner. It also makes for a great after-school snack.
If serving as a dessert, consider serving it in small individual bowls. I like to pipe this perfect fall dessert into serving bowls for a nice look. You can sprinkle some ground cinnamon over it just before serving.
If serving as a dip, serve it in a large bowl and top with chopped toasted pecans and ground cinnamon.
Serve it with graham crackers, ginger snaps, vanilla wafers, animal crackers, chocolate chip cookies, or shortbread cookies.
You can also serve it as a snack with apple slices, berries, or any other fruit of your choice.
Add some M&M’s, crushed graham crackers, or mini marshmallows to the dip for a texture change.
Storage Suggestions
Leftover pumpkin fluff dip can be stored in an airtight container in the refrigerator for 2 to 3 days.
I do not recommend freezing it.
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Pumpkin Fluff Recipe
Ingredients
- 1 can (15 ounces) pumpkin puree (or homemade puree)
- 3.5 ounces instant vanilla pudding mix (100 g)
- 1 teaspoon pumpkin pie spice (homemade or store-bought)
- ½ teaspoon vanilla extract
- 8 ounces whipped cream (225 g)
Instructions
- Whisk together pumpkin puree, instant vanilla pudding powder, pumpkin pie spice, and vanilla extract in a large mixing bowl.
- Fold the whipped cream in 2-3 batches into the pumpkin mixture.
- Cover the bowl and chill for 2-3 hours.
- Transfer the pudding into small serving bowls or glasses. Sprinkle with some ground cinnamon and serve chilled.
- Tip – You can fill the fluff in a piping bag fitted with a large nozzle and pipe it into the small serving bowls for a neat look.