Pumpkin Fluff Dip
10 min
|
easy
|
gluten-free
Recipe by Eunice
Introduction
This pumpkin fluff dip brings all the pumpkin pie vibes without the oven, whipped silky with vanilla pudding, maple syrup, and warm spice so it is just-sweet-enough and wildly scoopable.
It is a 5-minute, make-ahead crowd-pleaser for game day, Halloween, or Thanksgiving, perfect with gingersnaps, graham crackers, apple slices, or salty pretzels.
Ingredients (10 servings)
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Ingredients:
- 1 can (15 oz) pure pumpkin purée pure pumpkin purée 14.93 oz (15 oz)
- 1 box (3.4 oz) instant vanilla pudding mix instant vanilla pudding mix 1 box (3.4 oz)
- 1 tsp pumpkin pie spice pumpkin pie spice 0.06 oz
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
- 1 tub (8 oz) whipped topping, thawed whipped topping 1 tub (8 oz)
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 3 Tbsp pure maple syrup pure maple syrup 3 Tbsp
How to Make Pumpkin Fluff Dip
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Chill and prep
Chill a mixing bowl and whisk for 10 minutes and thaw the whipped topping until soft and cool, not melty.
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Whisk the base
In the chilled bowl whisk pumpkin purée, instant vanilla pudding mix, pumpkin pie spice, cinnamon, vanilla, maple syrup, and a pinch of fine sea salt until smooth and thick.
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Fold in the fluff
Fold in the whipped topping in two additions with a spatula, lifting and turning gently to keep it airy.
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Taste and balance
Taste and adjust with a drizzle more maple for sweetness or a pinch more spice for warmth, keeping the salt in check to make the pumpkin pop.
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Chill to set
Cover and chill 30 to 60 minutes so the pudding hydrates and the dip firms up to scoopable cloud territory.
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Serve and store
Spoon into a shallow bowl, dust with cinnamon, add crushed gingersnaps if you like, serve with apple slices, pretzels, graham crackers, or vanilla wafers, and refrigerate leftovers up to 3 days with parchment pressed on the surface.
Substitutions
- Whipped topping -> Stabilized whipped cream (heavy cream + 2 oz cream cheese)
- Fresher dairy flavor with a slightly richer body and less sweetness, while still holding its shape for that plush, scoopable texture.
- Instant vanilla pudding mix -> Instant cheesecake or butterscotch pudding mix
- Cheesecake brings a gentle tang that cuts sweetness, while butterscotch leans caramel; both set the dip just as reliably for a cloud-light finish.
- Maple syrup -> Dark brown sugar or maple sugar
- Granulated sugars add thickness and reduce moisture, yielding a firmer scoop with cozy molasses or maple notes instead of a looser, sticky finish.
Tips
- Dry out watery pumpkin
- If your purée looks loose, set it in a paper towel lined sieve for 10 minutes so the dip does not turn runny.
- Bloom your spice
- Stir pumpkin pie spice and cinnamon into the maple syrup before mixing to release the spice oils and deepen flavor.
- Fold like you mean it
- Add the whipped topping in two additions and fold with a wide spatula, rotating the bowl, to preserve maximum volume.
- Salt is your secret weapon
- A small pinch of fine sea salt sharpens pumpkin and spice, keeps the sweetness in line, and makes the whole thing taste more like pie.
- Chill for structure
- Give the dip at least 30 minutes in the fridge so the instant pudding fully hydrates and the texture firms to party ready fluff.
- Protect the crunch
- Sprinkle crushed cookies or toasted nuts right before serving so they stay crisp instead of softening on the surface.
Nutrition Facts *
| Energy | 115 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 6 | g |
| Carbohydrates | 15 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my pumpkin fluff dip runny?
- Chill it longer to let the pudding set, blot extra moisture from the pumpkin next time, and if needed whisk in 1 to 2 teaspoons more instant pudding mix or fold in 1 tablespoon milk powder.
- Can I make this without instant pudding mix?
- Yes, beat 4 ounces softened cream cheese with the pumpkin, spices, vanilla, and maple until smooth, then fold in the whipped topping and chill for a slightly denser, cheesecake style fluff.
- Can I use fresh pumpkin purée?
- Yes, but drain it well in a fine sieve or cheesecloth for 15 to 20 minutes because homemade purée usually carries more water than canned.
- How far ahead can I make it?
- Make it up to 2 days ahead, press parchment or plastic wrap directly on the surface, and give it a gentle fold before serving to refresh the texture.
- How long can it sit out at a party?
- Keep it out no longer than 2 hours, and if the room is warm nest the serving bowl in a larger bowl of ice to hold the fluff safely and keep it perky.
- Can I freeze pumpkin fluff dip?
- Freezing is not ideal because the structure can collapse and weep when thawed, so stick to refrigeration.
Serving Suggestions
Gingersnaps and tart apple slices bring the snap and tang that set off the creamy spice like a New York fall in a bowl.
A drizzle of salted caramel and a handful of toasted pecans turn it into a dessert board centerpiece, while a splash of bourbon in the base adds cozy grown up warmth.
For a bright twist, microplane a little orange zest over the top right before serving to wake up the maple and pumpkin.
More pairings:
Reviews
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Olivia: Mine separated a bit after 2 days in the fridge. stirred it and it was fine
: That can happen as the dip sits; a quick stir before serving will bring it back to its fluffy texture.
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