Pumpkin Fluff

Pumpkin Fluff | Very Culinary

by Amy 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

• 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)

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.


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.


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!


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.


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!


Amy October 29, 2012 at 4:39 pm

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


pam October 29, 2012 at 7:13 am

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


Heidi October 29, 2012 at 6:33 am

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


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)!!


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

OMG. I want this. Bawd.


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