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Pumpkin Fluff Dip, the No-Bake Potluck Classic

Pumpkin Fluff Dip

Three pantry ingredients, a spatula, and twenty minutes in the fridge. Canned pumpkin and dry vanilla pudding mix get folded into thawed whipped topping until the whole bowl turns pale orange and cloud-light. The pudding powder does the quiet work, thickening the dip as it chills so it holds a scoop instead of sliding off a cracker. Cold, sweet, and gone fast.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 12 People
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 15 oz canned pumpkin puree 100% pumpkin, not pumpkin pie filling
  • 3.4 oz instant vanilla pudding mix dry, straight from the box, do not prepare
  • 2 tsp pumpkin pie spice plus more for dusting
  • 16 oz frozen whipped topping thawed overnight in the refrigerator

Equipment

  • 1 Large mixing bowl chill it in the freezer 10 minutes first
  • 1 Rubber spatula
  • 1 Whisk
  • 1 Serving bowl

Method
 

  1. Chill a large mixing bowl in the freezer for 10 minutes. A cold bowl helps the dip hold its structure.
  2. Add the pumpkin puree, dry vanilla pudding mix, and pumpkin pie spice to the chilled bowl. Whisk until completely smooth with no dry streaks of pudding powder, about 1 minute.
  3. Add about a third of the thawed whipped topping. Fold it in with a rubber spatula using a cutting-and-lifting motion, turning the bowl as you go. This first addition loosens the pumpkin base.
  4. Add the remaining whipped topping in two more additions, folding gently after each until the color is uniform pale orange. Stop the moment the streaks disappear. Do not whip or beat, aggressive mixing collapses the air and the dip turns soupy.
  5. Transfer to a serving bowl, cover, and refrigerate 15 to 20 minutes. The pudding mix sets during this rest and thickens the dip to a scoopable consistency.
  6. Dust the top with a pinch of pumpkin pie spice just before serving. Serve cold.

Notes

  • Use canned 100% pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced and turns the dip cloying and loose.
  • Thaw the whipped topping overnight in the refrigerator, never in the microwave or on the counter. Melted topping will not fold.
  • Fold, do not whip. Beating collapses the air and leaves you with soup.
  • Serve with graham crackers, gingersnaps, vanilla wafers, apple slices, or pretzels for a salty contrast.
  • Keeps 3 days covered in the refrigerator. Never freeze it. The whipped topping breaks on thawing and the dip turns watery.
  • If the batch is loose, fold in softened cream cheese one tablespoon at a time until it tightens.