Pumpkin Fluff Dip

I agree with the previous reviews . . . this recipe is simple, delicious and unique. Looked nice with a dusting of fresh, ground nutmeg and a scattering of ginger-snaps & vanilla wafers as dippers. (Best refrigerated overnight.) The second time making the recipe, I added a teaspoon of pure vanilla extract and a tablespoon of Butterscotch Schnapps for a little added interest. It certainly got peoples attention . . .right down to the bottom of the bowl! Tiera, Thanks for a wonderful, crowd-pleasing recipe!

This recipe was a big hit at my potluck. My only comment is to carefully read the required package sizes of the ingredients. I originally bought a standard sized tub of whipped topping which is only 8oz. After mixing it, it appeared very thick and pumpkiny. That's when I realized I needed another tub for the required 16oz. (note also that the pudding package is 5oz, not the standard 3oz). After reading some of the other reviews, I suspect that I am not the only person to do this. When the proper amounts were used, it turned out great. Everyone asked for the recipe.

I made this for a fall harvest party. Everyone loved it. I served it with homemade ginger snaps and apple slices. Everyone, from my 2-year old nephew to my great grandmother loved this dip. I had to make copies of this recipe for everyone to take home with them as they left the party

I found this very easy, but we did not like it. I won't make this again. I do suggest that everyone interested in the recipe try it though because it is that easy. I think the texture is what turned us off the most.

I served this at my Pastor's surprise birthday party and his wife came up to me and demanded that I serve this at every ladies meeting and every event that we have. It was wonderful. Thanks so much for sharing this recipe.

This recipe is very good but I would suggest using the larger pumpkin (29 oz) and 2 pudding mixes. Also stir the pumpkin and cool whip first then add the pudding and spices. When I added the pudding first it got thick too fast and didn't stir correctly. When I made the changes, the recipe was definately a 5!!! Everyone requests it and my family loves to dip ginger snaps in it!

I served this dip in a small hollowed out pumpkin surrounded by cinnamon graham crackers. It looked very festive! My guests loved it.

This was really pedestrian in taste, very "eh - so what" in flavor. Maybe I have officially become a food snob but after the first bite I knew I'd never make this again. I subscribe to and cook from magazines like Cook's Country and Cook's Illustrated and I love The Barefoot Contessa etc. If you cook at this level too, or even just appreciate food from such a level, then skip this recipe; it's going to disappoint you without question. Sorry to be so critical but I wish I'd seen a review like mine before trying and I never would have been disappointed.

Delicious dip!!! I took this into work and it was a huge hit. The first time I made this I followed the recipe exactly. I found that I like it better with only 1/2 the whipped topping and I also added 8 oz. softened cream cheese. Thanks for the great recipe. It is definitely a "keeper."

Great dip! Used it as a side dessert for my daughter's birthday party and it was a hit! I did add about a half cup of sugar and still turned out good!

this recipe is really flexible, which is why i love it. i made this for a halloween office party. i altered the ingredients as follows: 6 oz. softened cream cheese (i found pumpkin spice flavor), 29 oz. can of pumpkin, 2 tsp. pumpkin pie spice, 5 oz. sugar free vanilla pudding, 8oz. thawed fat free cool whip. i served the dip in a FROZEN hollowed out pumpkin with ginger snaps, vanilla wafers and cinnamon graham crackers (in order of popularity). the pumpkin was cleaned out and i had tons of recipe requests. had a treat for myself when i got home, a frozen gingersnap pumpkin spice "ice cream" sandwich! much better than graham crackers, which tend to get soggy for me. the gingersnap still had some crispness to it. YUM. thanks for this one!

This is fast and easy to make. Delicious! Tastes just like pumpkin pie!

I've made this a couple times now. This time I used about 4 oz. Cool Whip, and I used the no fat kind. I also used sugar-free vanilla pudding. I sprinkled the top with cinnamon and served it with vanilla wafer cookies.

So easy. Delight for any pumpkin fan. We like this with Ginger Snaps.

In order to get a true pumpkin pie taste (and not a cool whip taste), you need to decrease the whipped topping to an 8 oz. container OR increase the pumpkin to the 29 oz can. But once you do this, you will be dreaming of pumpkin pie because it's so good! And if your grocer runs out of the plain pumpkin can, just use the one that already has the spices included, and omit the pumpkin pie spice from the recipe.

SO yummy! I could just eat the whole thing on my own lol Sometimes I'll just get lazy and buy Libby's easy pumpkin mix, the one that already has the spices in it, just as good imo. Last time I made this I baked a pumpkin pie and when it was done cooling, topped it off with the Pumpkin Fluff Dip. Yum. Give it a try!

What a fun fall treat! You have to try this though. It is great as a dip but I used it as a filling in cream puffs. TO DIE FOR! Hope you try it!

Needed a last moment dish to take to a ladies get together. With time constraints wanted to use only ingredients I had on hand. Having all the necessary ingredients "Except" only 1 8 oz container of cool whip. I decided to add the other 8 oz. using softened cream cheese. I had already used a hand mixer to blend together the pumpkin, spices, and vanilla pudding mix. I mashed the cream cheese with a fork in a separate bowl to smooth & soften the block of cream cheese. Then used the mixer to blend in the cream cheese. Lastly added in the chilled Cool Whip by blending/folding it in with a spatula or large spoon. Had not tasted the original recipe, but have to say this version was a hit with the gals. Nearly evryone wanted to know the recipe and when I offered to share the amt. that was left after our meal was done, I think I took home about a 1/2 cup. The ladies said they liked the cream cheese in it and perhaps it made the difference so the pumpkin was not overpowering the dip.

Served this with shortbread cookies and it was the most popular dish at the church potluck! Thabks for sharing.

I hate to rate any recipe low but I think to like this dip you HAVE to love cold pumpkin! My family apparently doesn't. I made this for my family get-together at Thanksgiving and only one person liked it. I followed the recipe exactly and then chilled it overnight to blend the flavors. Just for looks, I sprinkled a bit of cinnamon on top. I served it with regular Graham crackers, Cinnamon Graham crackers, and apple slices. As someone else mentioned, this make a lot of dip! I would suggest if you have any doubts at all, half the recipe the first time you make it. Otherwise, you will have a lot to throw out. Thanks for sharing but this is not for us.

I tried this for Thanksgiving and it was a big hit. My husband told me I don't have to make pumpkin pie any more for Thanksgiving, just this dip! I did add more spice; I think it was one half teaspoon extra pumpkin pie spice and one teaspoon of cinnamon. Other than that I followed the recipe exactly. I don't think that the pumpkin flavor was over powered by the Cool Whip and pudding, but maybe that is a matter of taste. I thought that it was just enough pumpkin flavor, not too strong. To those who complained about the texture, I think that improves after refrigeration. So if you liked the taste but not the texture and you ate it right after mixing, try making it ahead and keeping it in the fridge. I served it with vanilla wafers and honey graham cracker sticks for dipping, most people preferred the graham sticks.

A great recipe for Fall Harvest/ Halloween parties. I served the fluff-filled pumpkin on a large decorative plate with various kinds of apple wedges for dipping.(To prevent apples from browning:In a big ziploc bag, add sliced apple wedges and a squeeze of fresh lemon juice then give a shake) It makes a pretty presentation. Thanks for sharing.

I did not care for this.

Tastes like fluffy pumpkin pie!

This is good. The first time I made it I liked it, but thought a bit too much whipped topping. The second time I used 8 oz. instead of 16 oz. of whipped topping, took it to a family fall outing and they loved it. It's still fluffy, but the flavor is much better with less whipped topping.

This recipe was very easy, and I have a 5 year old with a very picky choice of diet. This was one of her favorites, but she likes to eat it plain like pudding..Me personally, I enjoy it by making it the filling in a sandwich of cinnamon Grams

This was a great dessert! I served it with some shortbread cookies...Yum!

Unbelievably easy, unbelievably delicious! I used most of a 500mL container of whipped partially sweetened whipping cream and store bought cinnamon snap cookies (Dare brand) and it was perfect! I have also made this dip with mashed sweet potatoe and it was fabulous!

VERY good! I didn't use a full container of cool whip (maybe 3/4 of a container) and used 1.5 teaspoons pumpkin pie spice to give it a kick. Used a small box instant vanilla pudding mix (sugar free/fat free) because there is no 5 oz box that I can think of (even the huge one is only 1.5 oz so this must be a typo). Used fat free Cool Whip and it's not bad for you at ALL! YUM! Very good with granny smith apples. :) Super easy; will make this over and over now!

I couldn't find a 16 oz. container of Cool Whip, only an 8 oz. container, so I just used one of those and it seemed to work just fine. No complaints from anyone who ate it. I served it with Pepperidge Farms Ginger Man cookies--though my husband thinks it's great with a spoon. I think it tastes like pumpkin cake batter.

I made it for a party and everyone liked it. Makes alot though.....

This was absolutely delish! It was so simple too! I tried it with gingersnaps, which I didn't particularly care for, so I tried cinnamon graham crackers. Much better! I will definitely make this again!

The first time I made this for Thanksgiving, I used only 1 small package of sugar free vanilla pudding and 1 8 oz container of Cool Whip. I really thought it was kind of bland, so the second time I used 1 8 oz Cool Whip, 1 small package of sugar free pudding, 2 15 oz cans of pumpkin, 1 tbsp cinnamon, and 1 tbsp of pumpkin pie spice. I thought the taste was much better and had more pumpkin flavor to it. We really enjoyed it the second time. I will make it again using the more pumpkin recipe.

I work at a GM plant in Ohio, and brought this in and passed it around for Halloween with Nilla Wafers. At least 20 people tried it, and everyone LOVED it! I am passing out requested copies of the recipe this afternoon! Thanks!

I made this for two separate parties and received lots of compliments both times. Everyone loves the taste of pumpkin pie, but not the crust so this was a great solution!

So Yummy!!!

Great stuff! I made this for my halloween party and served it in a pumpkin bowl with graham crackers ("coffin planks") and it was a huge hit! I highly recommend adding a tiny bit more spice as it really makes the dish.

This recipe was GREAT. I submitted it to a Dip party last night and won. :) I followed the recipe as shown, but added about 4 oz of store bought WHIPPED cream cheese, and only used ONE 8 oz container of Cool Whip. I wanted to keep the pumpkin-ey flavor. I also added a TB of cinnamon in addition to the pumpkin pie spice. I put everything in my Vitamix blender and it mixed just fine (and was super easy) then put it in the fridge to firm up for about 3 hours. I then lined a pumpkin with saran wrap and scooped it in. Served with apple slices, gingersnaps and cinnamon graham crackers. SO GOOD. People hovered around it ALL NIGHT until it was gone.

this was really good. Made it last night for a party, served with gingersnaps and cinnamon graham sticks. It had alot more flavor last night than it seemed to today (leftover at work). Will definately make again

This was the favorite at thanksgiving!

THIS IS SOOOOOO GOOD!!! Absolutely everyone raved about this....I served with cinnamon graham crackers, gingersnaps (my favorite), as well as apple wedges (straight from the orchard). This does make a HUGE amount -- my party only had 6 people so I have LOTS left. This would be good for a large crowd -- perfect for fall parties.

Very quick and easy, and very good! I am not a huge fan of pumpkin, but I really did like this dip and I will definitely make it again. I got several compliments on it. I had to use two 3.4 oz. packs of pudding because I didn't have a 5 oz. I also used light cool whip. I served it with cinnamon graham crackers; I wanted to use cinnastix, but I couldn't find them. I had a good bit left over (I do not think because of the dip, but because there was a ton of other food) and I decided to make a pie from what was left and take it to a church function today. I spread it into a graham cracker pie crust, spread cool whip over it, and sprinkled some cinnamon on top for garnish and froze it. Someone hunted me up just to tell me that it was the best pumpkin pie she's ever had! Wow! That made my day! If I do the pie again, I may mix some cream cheese into the cool whip before spreading it over the pumpkin dip.

This recipe received rave reviews. I served it with apple slices and ginger snaps, as one reviewer had recommended. It went over bigger than I expected! It makes a whole ton, so make sure you're having a big crowd!

Turned out really good and I got loads of compliments on it. I added a little bit of vanilla extract to bring out the flavor and paired the dip with cinnamon graham crackers as suggested. Tasty!

Awesome recipe!! I used pumpkin pie filling (and omitted the spice). It was great!!

A HUGE hit for carry-ins. I fixed it for my husband to take to work last Fall & this year they specifically asked that he bring it in again. I must've sent the recipe to a dozen people that requested it. It's SUPER easy, really tasty, and a nice touch during the Fall season. I served it with Vanilla wafers and Gingersnaps. If you want to lighten it a bit, use fatfree Cool Whip & sugarfree pudding.

This was really good! I used Koolwhip Free, and cheesecake pudding mix ... going to take it to work and share the yumminess! I'll serve with sliced honeycrisp apples, Downeast Maine Pumpkin Bread cubes, and Anna's Ginger Thins ... and I just found an AR recipe for these cookies, called "Traditional Swedish Pepparkakor" that I can't wait to try! Thanks for this great recipe! ♥

Nothing to write home about, but good.

This is really good, but WAY too much whipped topping. I only used an 8 oz. container and it was plenty!

Nice and light and like everyone else already said different than the norm! Yumm! And must agree with others it is best on cinnamon graham crackers. Also have some almond cookies to try it with.

This was so delicious and a hit at the party I took it took. I don't like pumpkin pie but love this. Everyone asked for the recipe and was amazed how easy it was to make. I definately recommend it for the holidays. I am making it for Thanksgiving.

no one in my family liked it - i think it must be aimed for the preschool set

Yummy! This was an absolute favorite at the holiday potluck where I served it. It's delicious served with gingersnaps, Nilla wafers and cinnamon graham crackers - but a decadent treat slathered on a piece of pumpkin bread!

VERY QUICK, VERY ELEGANT, AND QUITE DELICIOUS!!! I USED HALF THE AMOUNT OF COOLWHIP AND SERVED WITH GINGERSNAPS, GRAHAM CRACKERS, AND APPLE SLICES. THE RECIPE SPREAD LIKE WILDFIRE THROUGH THE OFFICE.

I haven't made this (yet) but have eaten it every year at work! There's a woman who makes it there--but she uses cheesecake flavored pudding mix. It's out of this world! I'll have to try it with vanilla pudding next time.

My sister made this for a Halloween party and I ate it all night. I made it for Halloween night, it was a hit with everyone!! I will make this again! Perfect with grahm crackers and unfrosted sugar cookies.

Really tasty and addicting! I served this with ginger crisps and it was DELICIOUS! I also liked it with graham crackers, but the ginger crisps made it all that much better. I took this to a staff get together and everyone wanted the recipe. It was so easy, I just rattled it off! You really need to try this! Oh, and another bonus is that you can use sugar free pudding and fat free whipped topping to reduce the calories and the pumpkin is packed with nutrition and fiber... so it is *almost* health food! Hahaha!

So good, so simple to make AND it looks adorable in the pumpkin bowl. Who wouldn't love it?! Fantastic fall recipe!

Big hit at Bunko. I used lite whipped topping & sugar-free pudding -- still fabulous. Would be great as a pastry filling, like another review suggested.

As a suggestion from a previous reviewer I served this with the Downeast Maine Pumpkin Bread and it was a big hit! I cut the pumpkin bread in big chunks instead of slices so it could be easily picked up. It is not too sweet and just perfect with the pumpkin bread. It looked beautiful on a platter with the fluff in the bowl in the center surrounded by the pumpkin bread. It was a huge hit at Thanksgiving!

Mmmm. mmmm. mmmm. This stuff was awesome. I gotta tell ya, I was worried that it would like orange or even worse, brownish moosh. It was actually a very pale orange color and nice and fluffy. It really set up well thanks to the pudding. My only "complaint" is that it made a LOT (and that's an understatement). Unless you have a very, very large crowd I'd suggest cutting this in half. Otherwise it's awesome!

Tastes like pumpkin flavored cool whip.

Wonderful recipe! I made this for a party and everyone loved it, even those who didn't like pumpkin. I served it with ginger snaps, apple slices, and graham crackers. The tart apples were perfect for the sweet dip. The ginger snaps were also very popular. I will certainly make this again and again!

Very nice twist on the standard dip fare. Added a small amount of whipped cream with pumpkin spice to the top for decoration. Served inside a hallowed out pumpkin with cinnamon graham crackers, vanilla wafers and ginger snaps. This went over very big at my son's preschool Halloween event.

This was okay, but I think that it was a little too plain. It just tasted like pumpkin flavored whipped cream. I even used the cinnamon graham craclers like suggested. If you really want to make this recipe, maybe try it on warm banana bread.

This is wonderful. I made it as the dip at Thanksgiving. Everyone LOVED IT. I knew it was a keeper when I saw my granddaughter putting it on top of her Pumpkin Pie as a topping. A few weeks later we had a bring a dish at work and I made this, but put it in graham cracker crust. It was a hit.

This is so good and easy to make!

This is quick to make and tastes great! I used a 12oz container of Cool Whip instead of the 16oz and I'm glad I did... I might even add a little extra pumpkin next time. I forgot the pumpkin pie spice when I went shopping, so I used 1/2 tsp allspice 1/4 tsp fresh ground nutmeg and 1/4 tst cinnamon and it worked out just fine.

This was really good and very easy to whip up. I can keep the ingredients on hand for when the kids need a quick snack or I need something to take. I served with Nilla wafers and they were great. Tasted like pumpkin pie.

Simple and yummy! I made this with my 2 year old daughter and we had it with cinnamon graham crackers. I used fat free cool whip and vanilla pudding mix like the recipe says but I think other flavors would be really good as well, like maybe butterscotch. Very inexpensive to make, so that is always a plus. We loved it, thank you for sharing! I think this would also be a very good frosting for a spice cake, even good on cheesecake or to spead on pumkin bread.

This stuff is SO GOOD!

This was good but kind of bland. I doubled the pumpkin to give it more flavor.

This is excellent and very easy to make. I put the filling in small phyllo tart shells and they were devoured. I've also used it in small meragine shells and it was good. Made a small pie with graham cracker crust and froze it. I will cut back on the size the next time. Wonderful!!

Everyone loved this recipe. Served it with gingersnaps, and it was the first thing gone. Like other reviewers I used 8oz of cool whip not 16oz, and it was perfect. Thanks for this yummy treat.

Very good!! Makes a boring cookie plate seem gourmet. I used soft ginger snaps with it- delicious.

I made this for my Bible study group. It went over VERY well. I served it with apple slices, ginger snaps and cinnamon graham sticks. I used cheesecake and vanilla pudding, and added my own spices- cinnamon, ginger, fresh grated nutmeg and a little allspice. I think next time I make it, though, I'll add a little more pumpkin. It really tasted like pumpkin pie in a dip. The kids LOVED it.

I used about half the whipped cream called for and kept everything else the same. I can't imagine being able to taste the pumpkin with all that Cool Whip! Still came out light and fluffy. As another reviewer suggested, I used graham cracker sticks, granny smith apples, and homemade ginger-molasses cookies for dippers. Made it for a Halloween party and everyone loved it! This recipe really makes a lot!

This was a great recipe and a cute idea. We had a baby shower for my sister-in-law with a fall theme. We made this and served it with teddy grahams and animal crackers. Everyone raved over this and there were no leftovers. I will make this one again.

I took this into work for Boss's Day along with some Graham Cracker Sticks and other Graham snacks - everyone loved it! We all agreed it would taste good with some fresh fruit too. I even made it with the generic whipped topping and pudding and it still was delightful - no one could pass by the desk without taking some! Thanks for a great recipe - I plan on serving it at our anniversary party too!

I did not follow the recipe after reading the reviews, I decided to use all the same ingredients but reduced the pumpkin by A LOT. Instead I used about 3 tables spoons of Pumpkin Puree. It was good and my 3 year old LOVED it. This is a good start to some fun and easy desserts and accompanyments for a party. I think I may use this idea and omitt the pumpkin and add pear baby food to create a fun fruit dip for the summer.

This was pretty good but I think it would be better with some cream cheese to give it a little more depth.

This was easy and oh so good. I used sugarfree instant pudding and lite whipped topping...and it came out perfectly. I served the dip with cinnamon graham stix and Nilla wafers on Thanksgiving afternoon.

This was really good! I made it for a pumkin carving party. I probably will make it again for thanksgiving.

This recipe is amazing!!!! We dipped granny smith apple slices in it and it was soooo good!!!!! It does make quite a bit though. I cut it in half and it still made enough for the whole week!

I thought this was too much like pumpkin-flavored cool whip. I don't think it had enough substance to stand on it's own so to speak. I added an 8 oz. package of cream cheese to the leftover portion I had and it was great like that.

YUM! Everyone who has tried this has given it rave reviews. To try to make it a little healthier, I made my own whipped cream (without sugar) using whipping cream. There is plenty of sugar in the pudding to make this dip nice and sweet!

Heavenly, light, not too sweet, great pumpkin-y flavor but not overpowering. I will use it as a pie filling with a cinnamon graham cracker crust and layered in a cake, too. Hmmm, the ideas are flowing !

I really liked this and thought served in the small pumpkin, it was delightful. I think it could use more pie spice and will add it the next time.

I made this recipe exactly as stated and served it in a carved-out pumpkin with gingersnaps and cinnamon snaps. I got RAVE reviews. I would not change a thing. It's perfect.

This dip is sinful!!! My family and I cannot stop eating it. I had company the other day and they had the same problem. Way to good! A must try! Thanks!

There's really not much to report on this recipe. I followed it exactly as stated & let sit in the fridge for a few hours prior to party time. It was simple to make, the lesser of evils on the table (I used light whipped topping) & tasted great. Thank you for sharing! :)

Easy and Yummy! Just added a little sugar (1T). Very good with fresh apple cinnamon bread from the bread maker!

Yummy + easy = winner! Very light, not filling, just enough sweetness and pumpkin flavor to be just right. Nothing much for me to add that hasn't already been said. Keeper.

amazing for a fall treat

Wonderful!! I served with ginger snaps and vanilla wafers. I used a little more pumpkin pie spice but that was the only change I made. Great recipe! Makes ALOT!

This dip is so easy to make! I usually make a double batch whenever I make it, it gets eaten up super fast! I add a little more cinnamon after I mix in the pumpkin spice. Love it with nilla wafers or graham crackers!

People beg me to make this around Thanksgiving. Amazing! I have also stuffed cream puffs with it.

I happened on this recipe several years ago when I was looking for a way to prepare somehing with pumpkin for my preschool class to taste that they might actually enjoy. They liked it so much that I have had them make it for our Thanksgiving feast every year since. It's great because they can totally do it themselves. As some other reviewers suggested I double the pumpkin and use 2 small pudding boxes instead of 1 large. Everyone loves it. I love the pumpkin serving bowl pictured here now. Can't wait to try that next week.

I've made a recipe like this very similar used it on weight watchers, use fat free whipped topping and sugar free cheesecake pudding and you have a sweet, low calorie dessert.