Pumpkin Fluff Dip
Get the flavors of fall in this Pumpkin Fluff Dip - it only has 4 ingredients and takes 5 minutes to make! It's sweet, fluffy, and light...perfect for a party.
Ingredients
- 8 ounces whipped topping (thawed)
- 3.4 ounces instant vanilla pudding mix
- 1 cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
Instructions
- In a large bowl, gently mix 8oz whipped topping, 3.4oz instant vanilla pudding mix, 1 cup canned pumpkin puree, and 2 teaspoons pumpkin pie spice.
- Chill for 15-20 minutes before serving.
Notes
- Don’t over-mix the dip - it can “deflate” and lose its fluffy texture. Gently fold the ingredients together until just combined.
- Sprinkle a little extra pumpkin pie spice on top before serving for garnish and added flavor.
- Make it a pie: spoon the filling into a graham cracker crust and refrigerate 1–2 hours before slicing.
- Storage: keep refrigerated in an airtight container for 4–5 days. (This prevents off-flavors from other foods in the fridge.)
- Freezing: not recommended, as the dip loses its fluffy consistency once thawed.
- Sugar-free option: use sugar-free pudding mix (vanilla or cheesecake) and sugar-free or light whipped topping to make it WW-friendly.
- Make ahead: prepare up to one day in advance. Refrigerate until ready to serve, then stir gently to refresh the texture.
- Too thick? Fold in 1–2 tablespoons of Cool Whip or a splash of milk. Too thin? Add a little extra pudding mix or chill longer to firm it up.
- Real whipped cream can be used in place of Cool Whip - about 3 cups will give you the same fluffy volume.
- Doubling: this recipe doubles easily and is perfect for a party-sized batch.
Nutrition Facts
Calories: 121kcalCarbohydrates: 21gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 1mgSodium: 99mgPotassium: 97mgFiber: 1gSugar: 17gVitamin A: 4788IUVitamin C: 1mgCalcium: 32mgIron: 1mg
