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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).
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. All I have to say about this is yum. The pumpkin spice flavor pairs well with apple slices and graham crackers for a tasty treat your kids will love, especially during Halloween and the fall months.
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Servings: 8 (makes about 2.5 cups)
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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 (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.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Pumpkin Fluff Dessert Dip
Amount Per Serving
Calories 177
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 56mg19%
Sodium 59mg3%
Potassium 116mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 5394IU108%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Alison says
I've made this before and it's a hit! Do you think I could replace the cream cheese with mascarpone cheese?
100 Days Admin says
While we have not tried that, it would probably be the best substitute. Other readers have also used greek yogurt. If you try it, let us know how it turns out. - Nicole
Chloe Norton says
Just saw this recipe on Facebook and realized I had all of the ingredients. It’s delicious! Such a simple recipe. My kids are eating it with apples right now. A new regular in our fall snacks.
100 Days Admin says
So glad to hear it was a hit with the kids! - Nicole
Amanda says
This sounds awesome! My friend always makes a marshmallow fluff fruit dip, I’m thinking if I leave out the pumpkin this could be similar!
100 Days Admin says
Oh, give it a try, we'd love to hear how it turns out. - Nicole
Jennifer says
AWESOME. I messed up and added everything all at once but it still turned out great. My whole family LOVED it. It's the perfect fall treat without being too heavy or sweet. It really is perfection.
Robin says
I love Anna's ginger thins with Pumpkin dip. Maybe sometime you could make a healthier version for them too!
Katie says
Where do you find whole wheat graham crackers???
Susan V says
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!!
Michelle says
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!
Susan V says
Thanks! That looks great! I will be trying that with a stevia or Splenda brown sugar blend! :-)
Amy Taylor (comment moderator) says
Hi. You can find them at Whole Foods or Eath Fare, too.
Pam Doughty says
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!!!!!!
Amy Taylor (comment moderator) says
Yes, you can. :) Happy Thanksgiving to you!
Allison says
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?
Amy Taylor (comment moderator) says
Hi there. We've not tried freezing this. I'm sure you can but the texture would change when thawed.
Cassidy Mickelsen says
I feel like it would make an amazing base for a milkshake. Maybe just add ice and milk and blend?
Pat Strothman says
I was thinking of putting it on pumpkin waffles
stephanie says
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!!
Nova says
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!
Amy Taylor (comment moderator) says
Hi! Other readers have done just that!
Tracie Kingsolver says
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
Amy Taylor (comment moderator) says
Yes, you can prepare it ahead of time.
Anna says
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.
Amy Taylor (comment moderator) says
Hi Anna. We've not tried freezing this. :)
Rachel says
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!
Sarah says
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.
Danielle says
One of my students' mom was telling me about this dip. She was going to bring me the recipe to make over. Now I don't have to! Thanks :)
Amber says
What brand of whole wheat graham crackers do you recommend? I love graham crackers and just have not found ones without many ingredients on the label.
Amy Taylor (comment moderator) says
Hi Amber. Look for Mi-Del. ~Amy
Kelsie says
Help! I made this tonight and I couldn't get it "fluffy". What did I do wrong? It still tasted great and was a hit!
Amy Taylor (comment moderator) says
Hi Kelsie. Were you using heavy cream?
Megan Kimsoh says
Made this for the second time tonight to use as a filling for crepes. I found when using regular cream cheese if I heat it up for 30 seconds in the microwave and blend until smooth before adding the rest of the ingredients, I avoid the lumps. Awesome recipe, my family loves it!
Kari says
I made this today for the Halloween party at school- My daughters are in pre-K. Its AMAZING!! Thank you :)
kristine says
I made two batches and it tastes great but both times the cream cheese went lumpy when I added the pumpkin. Should I use whipped cream cheese to begin with? Or should I just fold in the pumpkin rather than use the mixer? Thanks for your help!
Amy Taylor (comment moderator) says
Hi Kristine. It helps to have the cream cheese at room temperature before mixing. I do fold in my pumpkin. :)
Heather says
Made this for our Thanksgiving dinner (We're in Canada) and it was a hit! Such an easy delicious recipe and I felt like a celebrity chef. Thank you 100 Days of Real Food
Michaela says
Just made this and popped it in the fridge to wait until the kids get home from school for an afternoon snack. I admit I was worried it wouldn't be sweet enough with just 2tbs maple syrup (I have a major sere tooth and haven't kicked sugar yet - baby steps!) but I was wrong. This is awesome as is! Can't wait for the kids to try it. Thanks so much. This is a keeper!
Brigitte says
Can you make this this the day before or does it separate? I would like to take it tailgating if it would hold up in a cooler overnight. Thanks!
Amy Taylor (comment moderator) says
Hi Brigitte. It should be just fine as long as it is kept cold. ~Amy
Sandra says
Has anyone made this dairy free ... If so can you provide ingredients you used?
Reagan says
I made this dairy free by using Tofutti cream cheese and instead of using heavy whipping cream I used the cream part from a can of full fat coconut milk. It wasn't quite sweet enough for my family so I added extra maple syrup, but the rest of the ingredients I kept the same. Next time I think I may use coconut milk yogurt instead of the coconut milk.