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
After a fun afternoon of experimenting, I present to you this real food, organic, and tasty Pumpkin Fluff Dessert Dip recipe.
Ingredients
- 1 cup heavy whipping cream
- 1/2 cup cream cheese
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice, found in the spice aisle
- 1 cup pumpkin puree
Optional garnishes and dippers
- pumpkin pie spice, garnish
- cinnamon, garnish
- apples, sliced, for dipping
- whole-wheat graham crackers, for dipping
Instructions
-
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.
-
Turn the speed back down to low and carefully blend in the pumpkin puree. Scrape the bowl with a spatula if necessary.
-
Serve with sliced apples and whole-wheat graham crackers. If garnishing with cinnamon, try out fresh! Store leftover dip in the fridge.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Green Bean Casserole (with French Fried Onions!)
Other Posts You Might Like
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.
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!
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.
Hi Anna. We’ve not tried freezing this. :)
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?
TIA
Yes, you can prepare it ahead of time.
Could you use greek yogurt instead of whipping cream and cream cheese? It would make it less of a fluff and more of a dip, but I believe it would still be yummy!
Hi! Other readers have done just that!
Thank you!!! My son brought home the recipe for Pumpkin Fluff many years ago, we made it, they loved it, but have started eating “real” food and was wondering how to make this real, thank you, thank you!!
I made this for a party but I have tons of leftovers for it now–can this be frozen or is there any appropriate dessert where the fluff would be handy?
Hi there. We’ve not tried freezing this. I’m sure you can but the texture would change when thawed.
I feel like it would make an amazing base for a milkshake. Maybe just add ice and milk and blend?
I was thinking of putting it on pumpkin waffles
Can this be made the day before? I had seen an earlier post asking this, but no answer.
Thank you so much, and have a blessed and
HAPPY THANKSGIVING!!!!!!
Yes, you can. :) Happy Thanksgiving to you!
Where do you find whole wheat graham crackers???
These might not be as “whole food” as you’d like, but the Nabisco red box graham crackers (not the Honey Maid ones) have WW flour as the first ingredient. I’ve always bought those for my kids and grandkids. The store-brand graham crackers taste like cardboard after you’ve had these! Also, Trade Joe’s carries some awesome cinnamon-sugar graham crackers with WW flour, but they do have regular sugar in them. ;-o
I would LOVE to make this recipe, but I’m on Weight Watchers, almost to my goal, and the heavy cream would put the Smart Points over the top, unfortunately!!
Check out the pumpkin pie dip that does work for smart points!
http://www.skinnytaste.com/pumpkin-pie-dip/
It was addicting! I did use stevia blend brown sugar but that is up to you!
Thanks! That looks great! I will be trying that with a stevia or Splenda brown sugar blend! :-)
Hi. You can find them at Whole Foods or Eath Fare, too.
I love Anna’s ginger thins with Pumpkin dip. Maybe sometime you could make a healthier version for them too!