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A light, creamy no-bake pumpkin dessert with classic pumpkin pie flavors, made with six simple ingredients. It can be served in parfait glasses or as a dip, and pairs well with apple slices, graham crackers, or gingersnap cookies.

Ingredients

Scale
  • 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 (vanilla flavor only)
  • 1 teaspoon pumpkin pie spice
  • chopped pecans or crushed Graham crackers (optional, for garnish)

Instructions

  1. Chill the mixing bowl and beaters and keep the heavy whipping cream cold.
  2. In a large bowl, whip heavy whipping cream with powdered sugar and vanilla extract on high until stiff peaks form.
  3. Gently fold in canned pumpkin puree, instant vanilla pudding powder, and pumpkin pie spice until well combined and light.
  4. Spoon the mixture into a large resealable plastic bag, snip off a corner, and pipe into glasses or transfer to a bowl to serve as a dip.
  5. Refrigerate for at least 2 hours to allow the fluff to set.
  6. Before serving, garnish with a dollop of whipped cream or sprinkle with chopped pecans or crushed graham crackers if desired.

Notes

Use chilled bowl and beaters and cold heavy cream for best whipping results., Whip cream until stiff peaks form, but do not overwhip to avoid turning it into butter., Fold ingredients gently to preserve light, mousse-like texture., For a firmer texture, add more instant pudding powder or chill longer., Always use pure canned pumpkin, not pre-sweetened pumpkin pie filling., Adjust sweetness by varying powdered sugar amount., Avoid freezing the fluff as it changes texture and causes wateriness on thawing., Pumpkin fluff can be made ahead and stores well covered in the fridge up to 3 days.

Nutrition

Find it online: https://mamapantry.com/pumpkin-fluff/