3 Ingredient Pumpkin Fluff

This post may contain affiliate links. If you make a purchase after clicking a link, I may earn a small commission AT NO COST TO YOU. As an Amazon Affiliate, I earn from qualifying purchases.

Jump to Printable Recipe

This 3 ingredient Pumpkin Fluff is a quick, no-cook recipe to try your hands at when it is pumpkin season.

This creamy concoction is deliciously addictive and is perfect for your fall or Halloween-themed parties. Team this dip up with some graham crackers, a nice fall spiced apple muffin or dig in with a spoon- it is really that versatile.

3 Ingredient Pumpkin Fluff in a bowl surrounded with dipping things like apples, crackers and cookies.

Ingredients For the 3 Ingredient Pumpkin Fluff Recipe

Pumpkin puree: You’ll need canned pumpkin puree. Don’t confuse this one for pumpkin pie filling, which may be too sweet when mixed with everything.
Vanilla pudding: Instant vanilla pudding mix adds a nice bit of sweetness and creaminess to the pumpkin fluff.
Cool Whip: Cool Whip is really the hero here. It is what makes the mixture airy and fluffy.
Pumpkin Pie Spice: (optional) You can also add a dash of pumpkin spice if you don’t mind making it a 4 ingredient pumpkin fluff.

Ingredients for the pumpkin fluff. Cool whip, vanilla pudding powder, pumpkin pie spice and pumpkin puree.

How to Make Pumpkin Fluff Dip

Combine all the ingredients in a large mixing bowl.
Using a wooden spoon or an electric mixer, mix everything together.
Chill in the refrigerator before serving.

Pumpkn puree, vanilla pudding and cool whip in a bowl.

Mixing the ingredients together in a glass bowl.

Adding the pumpkin spice powder to the pumpkin mixture.

The finished dip in a bowl ready to use.

*** Please look at the bottom of this post for a printable recipe that has all the exact amounts, and specific instructions along with helpful tips and tricks to make this recipe perfect every time.

Tips & Variations for this Three Ingredient Pumpkin Fluff Recipe

If you’re using a mixing spoon to mix everything, make sure all the ingredients have at least 10-15 minutes out of the refrigerator. This will make it easier for you to get a uniform mixture.
Want to bring a bit of a different flavor into the whipped pumpkin dip? Use butterscotch pudding mix instead of the vanilla one.
To slash the calories, use a sugar-free Cool Whip or a lite frozen whipped topping instead of the fully sweetened version.
If you really want to replicate this recipe with pumpkin pie filling, just avoid adding too much additional pumpkin pie spice, and choose a sugar-free variety of the Cool Whip to keep the sweetness balanced.
If you want the pumpkin fluff to have a cheesecake-like flavor, you can start off by whipping some room-temperature cream cheese and then adding the pumpkin puree and Cool Whip.

Pumpkin fluff dip in a white bowl with a orange check napkin on the right.

How to Serve the Pumpkin Dip

You can enjoy this versatile whipped pumpkin fluff dip in a lot of ways!

Team it up with some apple slices, gingersnap cookies, graham crackers, pretzels, or practically any other dipper of your choice.

I also like to go all out when it’s Halloween time! I hollow out a pumpkin (saving the seeds as a snack) and use it as a bowl to hold the pumpkin fluff. I also like to sprinkle some fall-themed sprinkles on the top. It turns out to be such a fun presentation for my fall get-togethers.

This makes for such a beautiful party snack when teamed up with some 3 Ingredient Ghost Pops, 2 Ingredient Pretzel Knots and my favorite Nutter Butter Candy Bark.

The pumpkin dip on the left with apple slices and nilla cookies on a basket underneath the dip.

Storage Ideas & Suggestions For This Pumpkin Dip Fluff

I would be surprised if you did, but if you have any leftovers, you can store them for later too. Use an airtight container and you should be able to refrigerate it for 3-5 days.

Make sure you use a mixing spoon to mix everything well once again before you serve it.

The pumpkin fluff is, unfortunately, not freezer-friendly. Even if you do freeze it, its texture can get pretty strange once it thaws. I don’t recommend it.

Questions You Might Have

Can I use pumpkin pie filling?

You can but I don’t recommend it unless you like a very sweet dip. The pie filling has a lot of sugar in and mixed with the cool whip and pudding, it can be overwhelmingly sweet.

Can I make this pumpkin dip ahead of time?

I would mix everything together and let it chill in the fridge until you need it. I would not make it more than 12 hours ahead. When you chill the dip in the fridge, be sure to cover it with plastic wrap so that it doesn’t form a ‘skin’ on the dip. Also, you can prepare your dipping basket items a few hours ahead as well. Be sure that if you use apple slices, you dip them in acidulated water so they don’t turn brown.

Have you made this fun fall dessert recipe? I’d love to hear if you did!! What kind of sprinkles did you use? What did you serve it with? Please leave your comments below, and don’t forget to leave a star rating on the recipe card!

Thank you for stopping by Eazy Grub, and we wish you a fantastic day!

Yield: 8 servings

3 Ingredient Pumpkin Fluff

Introducing 3-ingredient Pumpkin Fluff Dip. It's light and has a wonderful airy texture and when paired with the autumnal flavors of pumpkin, you'll have an absolute winner dip that will go over with all ages at any gathering!

Prep Time 5 minutes

Additional Time 1 hour

Total Time 1 hour

Ingredients

1 can pumpkin puree
1 tub of cool whip, 8 ounces
1 small box vanilla pudding
OPTIONAL: 2 tsp pumpkin pie spice

Instructions

In a large bowl, combine the pumpkin puree, Cool Whip, and vanilla pudding powder.
Mix well until well incorporated.
Add the pumpkin pie spice now if you're going to use it. Mix well.
Garnish with a light sprinkling of pumpkin spice, or use fall-colored sprinkles on top.
Chill the pumpkin dip for a minimum hour. This is also optional but I think the contrast of the cool dip with the crunchy apples and crackers is an absolute textural hit.
Serve with cut fruit, cookies, and wafers, for dipping.

Notes

Don't use pumpkin pie filling as it may be too sweet once everything else is combined. However, if you have a strong sweet tooth, go ahead and use it, but I recommend leaving out the added pumpkin pie spice.

If you have extra dip left over, make a delicious layered parfait with granola or crumbled nila wafer or gingerbread cookies.

If you'd like a cheesecake flavor to the pumpkin fluff, add some softened cream cheese and whip that into the pumpkin puree and vanilla mixture. Then add the cool whip and proceed with the rest of the recipe.

Nutrition Information

Yield

Serving Size

1/2 cup
Amount Per Serving Calories 128Total Fat 8gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 29mgCarbohydrates 14gFiber 2gSugar 11gProtein 1g

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.