Pumpkin Fluff Dip

723 Reviews 19 Pics
  • Prep

    5 m
  • Ready In

    5 m
Tiera Lesley
Recipe by  Tiera Lesley

“This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the cinnamon graham crackers best, but you can decide for yourself.”

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Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

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Reviews (723)

Rate This Recipe
ChefAntonetta
495

ChefAntonetta

This was amazing and so simple to make. I used a large can 29oz of canned pumpkin and everything else the same as the recipe. I carved the pumpkin and everyone liked it best with Honey Maid cinnamon graham sticks and granny apples. Recipe for pumpkin pie spice:1/2t cinnamon,1/4t ground ginger,1/8t ground nutmeg,1/8t ground cloves or allspice and blend.

cookinme
319

cookinme

This is a great low fat dip that I have been making for years. I use fat free/sugar free pudding and lite Cool Whip. I have even put it between 2 graham crackers and into the freezer. Like a pumpkin ice cream sandwich!

JCONN
234

JCONN

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!

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Nutrition

Amount Per Serving (32 total)

  • Calories
  • 65 cal
  • 3%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 8.4 g
  • 3%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Pumpkin Peanut Dip