No bake desserts, like this pumpkin fluff ,are a must have in your recipe repetoire. Another one is No Bake Pumpkin Pie Cheesecake Bars. And if you are looking for more recipes to make for fall, you have to make this Apple Cinnamon Bread, it’s our family’s favorite fall bread. Or make this classic, Apple Crisp, made with sweet, ripe gala apples and topped with creamy whipped cream.
Pumpkin Fluff with Homemade Whipped Cream
Fall is here again and that means all the pumpkin goodness is back. This pumpkin fluff is the most delicious, and fun, way to enjoy the return of fall.
This simple fall dessert will impress your guests into thinking you put in waaay more time than you actually did. It combines together unsweetened pumpkin puree, warm pumpkin pie spice, vanilla extract, and sweet vanilla pudding powder to make an airy dessert dip that is reminiscent of a cloud-like pumpkin mousse.
It’s easy to serve and it makes enough to feed a crowd. Put it in a bowl surrounded by your favorite sweet dippers, I used graham scooby snacks, but some other favorites are cinnamon graham crackers, gingersnaps, shortbread cookies, cinnamon pita chips, oreos, vanilla wafers, pretzels, apple slices or pear slices.
Pumpkin Fluff Recipe Ingredients
- Pumpkin: Use canned pumpkin puree or your own homemade pumpkin puree. Just be sure not to get the one with added sugar or flavors.
- Pudding: Get a 3.4 ounce box of instant pudding. The recipe uses just the dry pudding mix you don’t have to prepare the pudding.
- Spices: The spices needed are pumpkin pie spice and extra ground cinnamon. If you don’t have any pumpkin pie spice, checking the cooking tips and tricks to make your own.
- Milk: Milk adds creaminess.
- Vanilla Extract: Use real vanilla extract not imitation vanilla flavor.
- Heavy Whipping Cream: This is the basis for the fluffy whipped cream.
- Sugar: A little bit of powdered sugar adds some sweetness to the whipped cream.
How to Make Pumpkin Fluff
Here are the basic instructions to make pumpkin dip. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Cooking Tips and Tricks
- Keep the heavy whipping cream in the refrigerator until you need to start the whipped cream.
- Very gently fold in the whipped cream into the pumpkin fluff a little at a time so you don’t deflate the whipped cream.
- If you don’t have pumpkin pie spice mix, just combine 3/4 teaspoon cinnamon, 1/8 teaspoon ground ginger, and 1/8 teaspoon
Recipe Variations
- Make pecan pumpkin fluff by adding in 1/2 cup of finely chopped pecans.
- Replace half of the vanilla extract with maple extract.
- Stir in 1-2 teaspoons of instant espresso powder to give it a coffee flavor.
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree? No, that is not recommended. You don’t want any extra added sugar or flavors.
Can I replace the homemade whipped cream with cool whip? Yes, you can replace the whipped cream with an 8-ounce container of thawed frozen whipped topping (aka cool whip) if you want a short cut.
How to Store & Reheat
How to store it? Store any leftover fluff in an airtight container. It should last about 2-3 days in the refrigerator.
How to freeze it? It is not recommended to freeze the pumpkin fluff.
Try these other fall favorite recipes!
- Pumpkin Scones
- Crustless Iron Skillet Pumpkin Apple Pie
- Air Fryer Pumpkin Seeds
- Apple Crumble Cake
- Apple Cinnamon Baked Oatmeal
If you’ve tried this pumpkin fluff recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
NEVER MISS A RECIPE
Follow me on social media for more recipe ideas & inspiration!
PINTEREST / FACEBOOK / INSTAGRAM
Pumpkin Fluff Dip
Ingredients
- 1 15-ounce can pumpkin puree
- 1 3.4-ounce box instant vanilla pudding mix
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 cup milk
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
-
In a large bowl, whisk together the pumpkin puree, instant vanilla pudding mix, pumpkin pie spice, cinnamon, milk, and vanilla until smooth. Set aside.
-
In a separate cold bowl, beat the heavy whipping cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until medium-stiff peaks form about 5-10 minutes. Don't over beat. Set aside 1/4 cup if you would like to add it on top of the dip.
-
Gently fold about one-third of the whipped cream at a time into the pumpkin mixture to lighten it.
-
Continue carefully folding the two together using a spatula and gently folding until combined. Avoid stirring aggressively.
-
Cover and refrigerate for at least 1 hour before serving.
-
Just before serving, sprinkle with a little additional pumpkin pie spice or cinnamon if desired.
Recipe Notes
- Make pecan pumpkin fluff by adding in 1/2 cup of finely chopped pecans.
- Replace half of the vanilla extract with maple extract.
- Stir in 1-2 teaspoons of instant espresso powder to give it a coffee flavor.
- Leftover fluff will last 2-3 days in an airtight container in the fridge.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
Did you make this recipe?
Please let me know how it turned out
Leave a Reply