No Bake Pumpkin Dessert
I love pumpkin desserts, but I can never get too excited about pumpkin pie. It’s just a little too intense I guess. But this Pumpkin Fluff has a new special place in my heart: it’s full of all those warm pumpkin spices but in a light, creamy no bake dessert instead of a pie. And instead of boring baked pie crust you get to eat it with your favorite graham crackers or cookies – or you can keep things healthier by serving it with sliced apples. You can even substitute sugar free pudding mix if you’re looking to cut calories.

Pumpkin Fluff Dip
Pumpkin fluff is so full of fall flavors you could just eat it with a spoon, but we like it best as a dip. Our favorite items to serve it with are:
- Graham Crackers: break them into pieces or purchase graham cracker sticks
- Apple Slices: I prefer tart Granny Smith apples with this sweet dip, but any apple would be great
- Vanilla Wafer Cookies
- Ginger Cookies: either crunchy ginger snaps or chewy gingerbread cookies
- You can even use this fluff as a frosting for pumpkin cake or gingerbread cake!

Ingredients
Here’s what you need to make easy Pumpkin Fluff:
- Canned Pumpkin: make sure you are buying pure pumpkin puree, not pumpkin pie filling.
- Instant Cheesecake Pudding Mix: other recipes use instant vanilla pudding mix, but I think the cheesecake flavor mixes so well with the pumpkin and makes the dip taste even better.
- Whipped Topping such as Cool Whip: the whipped topping lightens up the dip and makes it super creamy. You could make this pumpkin fluff dip with actual whipped cream if you prefer, it just might not stay stable and fluffy for as long.
- Pumpkin Pie Spice: this gives the dip its classic pumpkin pie flavor! This recipe calls for one and a half teaspoons of pumpkin pie spice – if you don’t have any on hand you can make your own using one teaspoon of cinnamon, a quarter teaspoon each of ground ginger and ground nutmeg, and a pinch of cloves and allspice. You could also use apple pie spice and add a dash of ginger and cloves.


Pumpkin Fluff Dip
Ingredients
- 1.5 cups Canned Pumpkin almost a 15 oz can
- 1 box Cheesecake Pudding Mix 3.4 oz
- 1.5 teaspoons Pumpkin Pie Spice
- 8 oz Frozen Whipped Topping thawed
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Instructions
- In a medium bowl, whisk the pudding mix and the pumpkin pie spice into the canned pumpkin (do not prepare the pudding as directed on the box first, just use the powder).
- Whisk in half of the whipped topping, whisking until nice and smooth. Fold in the other half of the whipped topping gently.
- Chill in the fridge in for one hour. Whisk gently before serving. Serve with graham crackers and apple slices for dipping.
- Store in an airtight container in the refrigerator.






Jenilee says
Delicious! Not too sweet! Perfect Fall treat!!๐
Betty says
Fluff was excellent
Katie says
I made this with my Activity Day girls and they loved it. We only had about 30 minutes in the fridge, but it still turned out great.