Pumpkin Fluff
Updated
Updated
This Pumpkin Fluff is a super simple, light, and creamy no-bake dessert with only 6 ingredients. It tastes like pumpkin pie filling, but without the crust and no baking! Serve in parfaits glasses with a spoon or in a bowl as a dip.
Enjoy it with sliced apples, graham cracker, gingersnaps, or just a spoon. It’s perfect for Fall, Thanksgiving, or all year round!
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Easy Pumpkin Fluff Recipe
Most fluff recipes I see are more like Ambrosia salad with marshmallows and coconut flakes. But this Pumpkin Fluff has neither of those things.
It has the taste and wonderful mousse-like texture of pumpkin pie filling, but there’s no crust and no baking involved! Enjoy some piped into individual parfait glasses with a spoon or serve in a bowl as a dip.
Ingredients Needed
You only need a handful of ingredients, and they might already be in your pantry!
(Scroll below to the printable recipe card for details and measurements.)
- heavy whipping cream
- powdered sugar
- vanilla extract
- canned pumpkin puree
- instant vanilla pudding (powder only)
- pumpkin pie spice
The best part is that canned pumpkin is available all year long, so this recipe isn’t relegated to just the fall or holidays.
How To Make Pumpkin Fluff
It’s so easy to make this and doesn’t require any cooking. Here’s the brief rundown.
(Scroll below to the printable recipe card for details and measurements.)
- Combine ingredients. Beat together the whipping cream, powdered sugar, and vanilla until stiff peaks form. Then fold in the pumpkin puree, vanilla pudding powder, and pumpkin pie spice.
- Cover and chill. Cover and chill in the fridge for a few hours.
- Serve. Pipe the mixture into tumbler glasses or simply transfer to a bowl and serve as a dip.
What to Serve with Pumpkin Fluff Dip
My daughter, who isn’t a huge fan of pumpkin, absolutely loves this! So, I’ve actually served it as an after school snack dip – it’s great with sliced apples, graham crackers, or gingersnap cookies.
Proper Storage
Pumpkin fluff can be served right after making, but for optimal flavor and texture, allow the mixture to chill for at least 2 hours. It’s so good cold! You can even make it the night before. Leftovers should be covered tightly and stored in the fridge for up to 3 days. I don’t recommend freezing it.
More Pumpkin Recipes:
- Pumpkin Pecan Crescent Rolls
- Pumpkin Dump Cake
- Mini Pumpkin Pies
- Pumpkin Pancakes
- {4 Ingredient} Pumpkin Spice Muffins
- Pumpkin Scones
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Pumpkin Fluff
Ingredients
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 15 ounce can pumpkin puree
- 3 ounce box instant vanilla pudding, , (powder only)
- 1 teaspoon pumpkin pie spice
- chopped pecans or crushed up Graham crackers, , for garnish, optional
Instructions
- In a large bowl with an electric mixer on high, whip the cream, powdered sugar, and vanilla until stiff peaks form, about 1 minute.
- Fold in the pumpkin puree, vanilla pudding powder, and pumpkin pie spice.
- Scoop the mixture into a large plastic storage bag, cut off a small corner, and pipe into tumbler glasses. (Alternatively, you can simply transfer the mixture to a bowl and serve as a dip.)
- Chill for 2 hours.
- Garnish with whipped cream, crushed up Graham crackers, or chopped pecans, if desired.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
This is simple and insanely good, thanks you for the recipe.
Absolutely my new favorite pumpkin dessert!
Served this at a Bridesmaid Luncheon! It was a huge hit??
This is fantastic. I did have to make a couple of changes because my dad is diabetic. Instead of powdered sugar, I used measure for measure Splenda. I also swapped a 1oz box of sugar free vanilla pudding for the 3 oz box of regular pudding. No toppings. Big thumbs up from my whole family
What a great way to use extra pumpkin puree. It’s another one on my list.
Wowza. This sounds like something I could devour immediately. Especially since I DEFINITELY have pumpkin puree and heavy cream on hand. Always.
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!
Wonderful recipe – served it with gingersnaps and everyone loved it!
Totally serving this at small group this week (or soon). Yumm!!
Still trying to use up last years canned pumpkin. Perfect!
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)!!
This was GREAT. I also like the fresh whipped cream idea to finish it off. We all loved it.
OMG. This was eeeeveeeerything.