This Pumpkin dip is the perfect, creamy fall dessert. This fun twist on pumpkin pie is ready with just 4 simple ingredients, making a great simple dessert or great last-minute snack. You can easily whip it up this fluffy pumpkin dip and enjoy the delicious fall flavors you love during pumpkin season with a lot less work.
Add this easy pumpkin dip recipe to a charcuterie board for your next fall gathering. Serve it with your favorite dippers like vanilla wafers, graham crackers, gingersnap cookies, golden Oreos, or even granny smith apples to really take this fun holiday season dessert dip to the next level.
Recipe Ingredients:
- Pumpkin: you will need to use canned pumpkin puree
- Pudding: be sure to have instant vanilla pudding mix on hand that you can find in the baking aisle of the local grocery store
- Spice: either use the premade pumpkin pie spice or make your own
- Whipped topping: to make this creamy dip you will need to use cool whip as the base
- Serving suggestions: Graham crackers or ginger snaps, for serving
How To Make Pumpkin Dip:
- In a large bowl, beat together pumpkin, vanilla pudding mix and pumpkin pie spice. Fold in Cool Whip.
- Keep in the refrigerator until serving and serve with graham crackers or ginger snaps.
Frequently asked questions about making pumpkin dip:
When making this recipe you will want to use a can of pumpkin puree. Pumpkin pie filling has its own added spices that you may not need in this spiced pumpkin dip.
Yes, canned pumpkin and pumpkin puree are the same. Just be sure to look at the can and grab pure pumpkin instead of pumpkin pie filling with those warm spices already added.
To avoid this easy pumpkin pie dip recipe from being lumpy, make sure that you use a hand or electric mixer to combine the pumpkin and pudding. This will be sure to make the pumpkin fluff dip recipe perfect with a rich and creamy texture!
This is going to be one of your favorite dessert dips you make all fall season, especially if you like all things pumpkin. This is a sweet dip recipe and a sweet treat everyone will love.
Yes, you can substitute homemade whipped cream instead of cool whip, however it will change the texture. The cool whip makes the texture a little fluffier, while homemade whipped topping will be creamier.
Cinnamon Graham Crackers
Oreo’s or Oreo Thins
Vanilla Wafer
Bananas or Apples
Gingersnap Cookies
Storage Instructions:
Fridge: For storing leftovers, make sure to keep the dip in an airtight container in the refrigerator. This will help maintain its freshness and ensure that you can enjoy the delicious pumpkin dip for a few days.
Other pumpkin desserts:
- Caramel Pumpkin Poke Cake
- Pumpkin Dump Cake
- Double Layer Pumpkin Pie
- Caramel Pecan Turtle Pumpkin Pie
Pumpkin Dip
Ingredients
- 15 ounces canned pumpkin puree
- 5 ounces instant vanilla pudding mix
- ½ Tablespoon pumpkin pie spice
- 16 ounces cool whip
- Graham crackers or ginger snaps, for serving
Equipment
Instructions
- In a large bowl, beat together pumpkin, vanilla pudding mix and pumpkin pie spice. Fold in Cool Whip.
- Keep in the refrigerator until serving and serve with graham crackers or ginger snaps.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Try using half the Cool Whip, 4 oz of cream cheese and cheesecake pudding mix instead of vanilla… YUM!
Okay, so I never really “got” the whole pumpkin obsession that everyone goes nuts about this time of year. Nonetheless, I’m part of a MOPS group and decided to make it to bring to our meeting tomorrow. I sampled some of it (got to make sure it’s edible right!?) and it is D-E-L-I-C-I-O-U-S!! So good! And so simple to whip up. It makes A LOT! For once I’m actually hoping there are leftovers for me to have more! I’m sure it will taste even better tomorrow once the flavors really get together! 🙂 Thanks for a great recipe!
How long can this stay in the refrigerator before serving? Is a day or two okay or should I make it just before serving basically? Thank you!
You will be fine to make this dip the day before. Place in the fridge and make sure to cover it. Either in an airtight container or with plastic wrap. 🙂
This may sound silly but do you make the pudding then add the pumpkin? Or just the dry packet of pudding mix?
Just the dry packet of pudding mix.
The recipe and the video are doing two completely different things. So which is the correct way to make it? I plan to try it for Thanksgiving this year.
That is because they are 2 different recipes. The blog post has pudding mix and the one in the video has yogurt. So you can decide which one you like and make that one!