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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 it up with some graham crackers, a nice fall spiced apple muffin or dig in with a spoon- it is really that versatile.
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.
How to Make Pumpkin Fluff
- 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.
*** 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.
How to Serve the Pumpkin Fluff
You can enjoy this versatile whipped pumpkin 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.
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 would not recommend it.
Questions You Might Have
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.
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 Tried This 3 Ingredient Pumpkin Fluff Recipe?
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!
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- 1 can pumpkin puree
- 1 tub of cool whip, 8 ounces
- 1 small box vanilla pudding
- OPTIONAL: 2 tsp pumpkin pie spice
- 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.
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.
Serving Size1/2 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.