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

 

4.4 from 10 reviews
Pumpkin Fluff Dessert Dip
Serves: 8-10
 
Ingredients
  • 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
Instructions
  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.
Notes
We recommend organic ingredients when feasible.

 

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

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130 comments to Recipe: Pumpkin Fluff Dessert Dip

  • Nina

    I made the original recipe using all organic products, including grass fed heavy whipping cream making my own whipped cream. This recipe is nothing similar as there’s no vanilla flavoring; also, I prefer the fluffier whipped cream over cream cheese. I’ll stick to my version of re-made, though I appreciate anyone’s effort to make a healthier recipe.

  • Jen

    I would try this using all organic ingredients and maybe try coconut milk whipped cream instead of the calorie laden whipping cream

  • Jennifer

    Where so you find the whole wheat graham crackers?

    • Assistant to 100 Days (Amy)

      Hi there. Here is a reply from Lisa to an earlier question: I’ve purchased both Mi-Del (100% whole-wheat) and Annie’s (some whole-wheat). I have to admit I prefer the Annie’s, and we usually consider graham crackers a “treat” anyway so that’s what I bought last time. You can also make your own.

  • Caitlin

    I would also like to know where you buy whole wheat graham crackers. What brand are they?

    • Assistant to 100 Days (Amy)

      Hi there. Here is a reply from Lisa to an earlier question: I’ve purchased both Mi-Del (100% whole-wheat) and Annie’s (some whole-wheat). I have to admit I prefer the Annie’s, and we usually consider graham crackers a “treat” anyway so that’s what I bought last time. You can also make your own.

  • alyssa

    I’m also wondering what brand of graham crackers and where to buy?

    • Assistant to 100 Days (Amy)

      Hi there. Here is a reply from Lisa to an earlier question: I’ve purchased both Mi-Del (100% whole-wheat) and Annie’s (some whole-wheat). I have to admit I prefer the Annie’s, and we usually consider graham crackers a “treat” anyway so that’s what I bought last time. You can also make your own.

  • Heather Angelo

    We made this tonight and it was such a great treat! Our only struggle was that there were little clumps of cream cheese still. I would probably whip the cream cheese until smooth first then add the remaining ingredients to form the whip. This tasted like fall heaven with honey crips apples!

  • Beverly

    I cant find any graham crackers that don’t have unwanted stuff in them – even at Whole Foods. I like the idea of dipping the apples, but how can I keep them from turning brown if I have these out as a dessert for dinner guests? I could use lemon juice but that will change the flavor and probably clash with the flavor of the dip.

  • Susan

    It’s funny being over on the FB page where this recipe is mentioned. So many people still think fat is bad for us and are mentioning how to use low-fat products to reduce the calories. If you’re new to the real food world, then keep in mind that buying low-fat versions of anything is a no-no. Low-fat products are highly processed. Always choose the whole fat version of anything. Fat is not bad for you; our brains are 65% fat!

  • Graceread

    Hi, I am looking for your link to halloween recipes. The link I previously found had rolls made into mummies, fingers made with mozzarella cheese and almonds for fingernails, i believe there was a taco dip with a spider web on it. Does anyone know how to find this. Thank you.

  • Jen

    Hi! I’ve tried making this recipe twice now and I’m having difficulties making it “fluffy”. While it tastes great, it’s almost runny and soup-like. Any suggestions? Thanks!

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