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Pumpkin Fluff has just 5 ingredients and is made in 5 minutes! We love dipping cookies in fluff but you can also use this for a no-bake pumpkin pie or serve it as a mousse or as a simple fruit dip. It’s fluffy and tastes like fall!
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The BEST Pumpkin Fluff Recipe
I’ve made lots of fluff recipes in my time, from traditional Watergate salad to fun twists like Oreo Fluff. I love how EASY it is to make fluff! It just takes a few ingredients and a few minutes to make an easy dessert recipe kids and adults love.
I don’t know about you, but we love eating pumpkin recipes all year long. However, in the fall, pumpkin takes on a special meaning: cooler weather, boots, scarves and the holidays. Pumpkin and pumpkin spice are on a heavy rotation in my kitchen September through December each year and Pumpkin Fluff is one of those things we make a lot because it’s easy, tasty and we can do so many things with it.
Jordan likes dipping fruit or graham crackers in pumpkin dip and I love eating it with a spoon. I’ve also put it into a no-bake pie shell to make a pumpkin fluff pie, which is fantastic for a last minute get-together. And when I’m following WW, I love substituting sugar-free ingredients to make Weight Watcher friendly fluff.
5 Ingredient Pumpkin Pie Dip
- Pudding Mix: Use instant vanilla or cheesecake pudding mix.
- Milk: You’ll need milk to thin it – you can use regular or nonfat.
- Cool Whip: Use any variation/brand you like. You can also substitute whipped cream but it won’t last as long.
- Pumpkin Puree: Be sure not to buy pumpkin pie mix.
- Pumpkin Pie Spice: This gives it that telltale pumpkin pie flavor. Buy it or make DIY Pumpkin Pie Spice.
Variations
- Make the dip sugar-free by using sugar free pudding mix and sugar free whipped topping.
- I haven’t tried making it with nondairy milk because pudding usually needs cows milk but you need to use about half to 2/3 the amount of milk for it to set up. You may need to adjust the amount of whipped topping.
- Add marshmallows to make it a traditional fluff salad.
- Add nuts for some crunch
- Substitute 3 cups freshly whipped cream for the whipped topping if you prefer.
How to make Pumpkin Fluff Dip
- Add pudding mix and pumpkin puree to a large bowl.
- Add the milk then stir it all together.
- Add the pumpkin pie spice.
- Stir in the whipped topping.
Storage
- Store in the refrigerator for up to 4 days (if made with whipped topping).
- If it uses Cool Whip you can freeze it (you can’t freeze if you substitute freshly whipped cream).
Pumpkin Fluff Recipe
Ingredients
- 1 cup pumpkin puree
- 1 3.4 ounce box instant vanilla pudding
- ¼ cup milk
- 2 teaspoons pumpkin pie spice
- 8 ounces Cool Whip
Instructions
- Stir together pumpkin puree, pudding mix, milk, and pumpkin pie spice. Fold in Cool Whip.
- Serve immediately with cookies or apples or refrigerate for up to 3 days.
Recipe Video
Recipe Notes
- Turn this into a no bake pumpkin pie recipe by adding it to a graham cracker crust.
- To make this into a Weight Watchers recipe: use sugar-free instant pudding and sugar-free Cool Whip.
This is so good. I used Jello Sf butterscotch pudding. It is difficult not to eat the whole bowl. How big is one serving size? Thanks for the recipe.
For me? The entire thing, ha! I am not a food scientist or good calculator of sizes but I’d assume 1/4 cup or so?
I literally just finished eating the last little bit of our pumpkin fluff. What a coincidence for me to run across your recipe. I was thinking about freezing it, then scooping it up to put in ice cream cones! Do you think it would be scoopable enough to hold its shape, then put in a cone?
I think you can – but it won’t pile high like ice cream. It would probably need to be level with the cone. But you could add less milk (use full fat milk and regular cool whip too – lower fat ingredients tend to be thinner)
Looks absolutely delicious 😋😋😋
I made this for a senior dinner at church. It was a massive hit, served with ladyfingers. Green apple wedges would be good too.
I need directions for making it into a pie, so do I need to addd cream cheese to give it more texture?
You can just add it to the pie crust as is! But you can mix in a block of softened cream cheese before mixing in cool whip
Hi Dorothy ,
The recipe for pumpkin fluff sounds great. Only 1 problem , here in the UK , we can’t get Cool Whip . Any suggestions for a substitute ??
Thanks ,
Lee
Heavy whipping cream with a bit of powdered sugar to make it sweet.
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