Pumpkin Fluff
This pumpkin fluff is pumpkin pie in dip form! A no bake dessert, this recipe is great for Thanksgiving, Halloween, or any fall get together.
Servings: 12 people
Calories: 30kcal
Ingredients
- 1 box instant vanilla pudding mix 3 ounces
- 2 tablespoons brown sugar
- 1 ½ teaspoons pumpkin pie spice
- ½ cup half and half very cold
- 1 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 tub whipped topping thawed 8 ounces
Instructions
- In a large mixing bowl, whisk together the pudding mix, brown sugar, and pumpkin pie spice.
- Add the half and half and whisk until well combined, and the pudding starts to thicken – about two minutes.
- Stir in the pumpkin and vanilla until combined.
- Gently fold in the whipped topping to incorporate.
- Enjoy or chill in the refrigerator for later.
Video
Notes
** I changed the recipe in August 2025, to reflect more of a pumpkin pie flavor. The original recipe from 2021 until August 2025, is in the blog post, just above the recipe card if you'd prefer to make that instead. I'd love to hear which one you prefer!
You can store any leftovers in the refrigerator for up to 5 days or store in the freezer for up to 1 month.
Serve pumpkin fluff with:
- Pretzels
- Graham Crackers
- Ginger Snaps
- Vanilla Wafers
- Apple Slices
- Pear Slices
Nutrition
Serving: 1serving | Calories: 30kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 8mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3214IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.4mg
