Pumpkin Fluff

Pumpkin Fluff | Very Culinary

by Amy Flanigan on October 29, 2012 · 10 comments

Have you all heard of this Pumpkin Fluff? Sounds sort of pornographic, but no. It’s just a pumpkin treat that’s light and creamy. Still sounds pornographic. I’m digging myself a hole, here. *whistles* 

I’m sure it’s been circulating for as long as pumpkin puree has been available, but I only recently discovered it. The recipe I found called for Cool Whip, which I’m totally down with, but I had some cream that needed to be used up, and, well, nothing beats fresh whipped cream IMHO.

Whichever way you choose, if you’re a pumpkin lover, you’ll be all over this. Or…um… Hey, what about those Giants, eh??

Pumpkin Fluff
Makes approximately 3 cups
Prep time: 5 minutes
Chill time: 2 hours

Ingredients
• 1 cup heavy whipping cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla
• 1 (15 ounce) can pumpkin puree
• 1 (3 ounce) box instant vanilla pudding (powder only)
• 1 teaspoon pumpkin pie spice
• Graham crackers (optional)

Directions
In a large bowl with an electric mixer on high, whip cream, sugar, and vanilla until stiff peaks form, about 1 minute. Fold in the pumpkin puree, vanilla pudding powder, and spice.

Chill for 2 hours. Serve as a dip with graham crackers or in individual dessert cups and sprinkle a little more pumpkin pie spice on top, if desired.

(adapted from Recipe Diaries)

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{ 10 comments… read them below or add one }

Mom October 31, 2012 at 4:04 pm

What a great way to use extra pumpkin puree. It’s another one on my list.

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Joanne October 30, 2012 at 4:46 am

Wowza. This sounds like something I could devour immediately. Especially since I DEFINITELY have pumpkin puree and heavy cream on hand. Always.

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Veronica October 29, 2012 at 6:50 pm

You are so funny! It didn’t sound pornographic to me, but all your subsequent comments did. Love your sense of humor. And the fluff sounds great!

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Kim October 29, 2012 at 6:32 pm

I have a recipe for a smilar pumpkin fluff, but have always served it with gingersnaps. The tangy gingersnaps are a nice contrast to the creamy pumpkin.

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Cher October 29, 2012 at 12:47 pm

Totally serving this at small group this week (or soon). Yumm!! I have to change the name though, or Shawn WILL make jokes!

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Amy October 29, 2012 at 4:39 pm

Yay! And for sure…I wouldn’t expect nothing less of him.

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pam October 29, 2012 at 7:13 am

Still trying to use up last years canned pumpkin. Perfect!

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Heidi October 29, 2012 at 6:33 am

This looks great. I also like the fresh whipped cream idea. Thanks for sharing the recipe.

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the wicked noodle October 29, 2012 at 6:21 am

Good lord, woman, you’re going to make me fat!! heehee…just kidding…sort of. All of your desserts just look so delish that I want to make them all! And I agree that fresh whipped cream is sooo much better than Cool Whip (although I wouldn’t kick it out of bed for eating crackers)!!

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Bev @ Bev Cooks October 29, 2012 at 6:13 am

OMG. I want this. Bawd.

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