Recipe: Pumpkin Fluff Dessert Dip

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A friend of mine recently asked if I could “make over” her Pumpkin Fluff Dip recipe. Her version was a big hit at her book club gathering, but she knew there had to be a better way than using highly processed Cool Whip and vanilla pudding mix (No comment! LOL).

So after a fun afternoon of experimenting, I present to you this real food, organic, and tasty Pumpkin Fluff Dessert Dip recipe. All I have to say about this is yum. My kids (okay and me too) could not get enough! If only I would have known about this earlier, I would have totally added it to the dessert table at our Halloween party. :)

Pumpkin Fluff Dessert Dip from 100 Days of #RealFood #pumpkin


4.5 from 12 reviews
Pumpkin Fluff Dessert Dip
Serves: 8-10
  • 1 cup heavy whipping cream
  • ½ cup cream cheese
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice mix (found in the spice aisle)
  • 1 cup pumpkin puree
  • Optional garnish: A few extra sprinkles of pumpkin pie spice (or just plain cinnamon)
  • Optional dippers: Sliced apples and whole-wheat graham crackers
  1. In the bowl of your mixer fitted with a whisk (or use a large mixing bowl and electric beaters), combine the heavy cream, cream cheese, syrup, vanilla, and pumpkin pie spice. Turn the mixer to low and blend until the cream cheese is broken up and no longer in big clumps. Turn the speed up to high and blend until the mixture thickens, about 1 to 2 minutes.
  2. Turn the speed back down to low and carefully blend in the pumpkin puree. Scrape the bowl with a spatula if necessary.
  3. Serve with sliced apples and whole-wheat graham crackers. Store leftover dip in the fridge.
We recommend organic ingredients when feasible.


Pumpkin Fluff Dessert Dip from 100 Days of #RealFood #pumpkin

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173 comments to Recipe: Pumpkin Fluff Dessert Dip

  • Sarah

    made a batch for bible study tonight, served with apples, pretzels, and cookies. Surprisingly the apples were the popular dipping option. They loved this dish. I softened my cream cheese first but it was still a little lumpy. It might have helped if i had whipped it first then added the cream. Either way this was amazing and I would definitely make again. I should note that I still have a massive sweet tooth and I added a little bit more maple syrup that you did.

  • Rachel

    Every fall I have made a pumpkin fluff of my own that included a lot of processed ingredients like vanilla pudding mix. For dippers, I would get refrigerated pie crust from the store, cut it into small chips, and sprinkle them with cinnamon sugar before baking. I’ve been working for a year now towards a real food diet. My family has adjusted well to the changes, but I was nervous tonight. It was the first time having pumpkin fluff since the change. I used this recipe, which is less sweet. I also used the toaster pastries recipe to make the pie crust “chips”. The whole family gobbled it up and never knew the difference!!!! Yay!

  • Anna

    Do you think it could be frozen? My family loves ice cream cake, so I was thinking of trying it like a frozen pie with graham cracker crust.

  • Tracie Kingsolver

    Has anyone prepared this a day in advance? Plan on bringing to an out of town Thanksgiving and hoping it will keep ok for 1-2 days?


  • […] Ideas for Using Pumpkin Pureé: Add to soups, smoothies/milkshakes, pumpkin fluff dip (by 100 Days of Real Food), pumpkin muffins, pumpkin brownies, pumpkin bars, pumpkin cheesecake, […]

  • […] and freeze them for the day of. First up, pumpkin fluff. It is a recipe I came across at over at 100 Days of Real Food (this girl knows what’s up) and had to try. It’s like a fall play off of one of my […]

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