Pumpkin Fluff Dip
Pumpkin Fluff is the fluffiest dip made from real pumpkin puree, vanilla pudding, and fall spices all mixed into a homemade whipped cream. With all of the flavors of pumpkin pie, but no difficult crust, this is the ideal fall recipe for dipping in cookies, crackers, and fruit.
Servings: 10
Calories: 100kcal
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.
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.
Nutrition
Calories: 100kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 10mg | Potassium: 35mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 376IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.1mg