Pumpkin Fluff Dip Recipe


  • 1 (15 ounce) can pure pumpkin puree (make sure it’s not pumpkin pie filling!)
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1/2 teaspoon pumpkin pie spice (adjust to taste)
  • 1/4 cup milk (optional, for a creamier texture)
  • 1 (8 ounce) container frozen whipped topping, thawed
  • Dippers: Ginger snaps, vanilla wafers, cinnamon graham crackers, apple slices, etc.


  • Combine the base: In a large mixing bowl, whisk together the pumpkin puree, instant vanilla pudding mix, and pumpkin pie spice until well combined. If you prefer a creamier dip, whisk in the milk.
  • Fold in the whipped topping: Gently fold the thawed whipped topping into the pumpkin mixture until light and fluffy. Avoid overmixing to maintain the airy texture.
  • Chill: Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to blend. Chilling also helps the dip firm up slightly.
  • Serve: Transfer the pumpkin fluff dip to a serving bowl. Offer an assortment of dippers like ginger snaps, vanilla wafers, cinnamon graham crackers, and fresh apple slices. You can sprinkle a little extra pumpkin pie spice on top for garnish if you like.


  • Cream cheese variation: For a richer dip, beat 8 ounces of softened cream cheese into the pumpkin mixture before adding the whipped topping.
  • Homemade whipped cream: Feel free to substitute the frozen whipped topping with fresh homemade whipped cream for an even more decadent treat.
  • Adjust sweetness: If you find the dip too sweet, reduce the amount of vanilla pudding mix slightly.
  • Storage: Refrigerate the pumpkin fluff dip in an airtight container for up to 3 days.



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