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Home » Recipes

Pumpkin Fluff Dessert Dip

Young girl happily eating pumpkin fluff dip on graham crackers with a side of apple slices.

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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. :)

White serving plate with graham crackers, apple slices, and a bowl of pumpkin fluff dip sitting on a decorated table for fall.

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.
15 Reviews / 4.6 Average
Prep Time: 5 minutes mins
Total Time: 5 minutes mins
Course: Holiday, Treats
Cuisine: American
Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian
Print Recipe
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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37.2K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Alison says

    October 06, 2022 at 9:08 am

    5 stars
    I've made this before and it's a hit! Do you think I could replace the cream cheese with mascarpone cheese?

    Reply
    • 100 Days Admin says

      October 10, 2022 at 9:33 am

      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

      Reply
  2. Chloe Norton says

    October 01, 2022 at 4:35 pm

    5 stars
    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.

    Reply
    • 100 Days Admin says

      October 05, 2022 at 10:27 am

      So glad to hear it was a hit with the kids! - Nicole

      Reply
  3. Amanda says

    October 22, 2021 at 10:21 am

    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!

    Reply
    • 100 Days Admin says

      October 25, 2021 at 12:16 pm

      Oh, give it a try, we'd love to hear how it turns out. - Nicole

      Reply
  4. Jennifer says

    September 21, 2020 at 8:41 pm

    5 stars
    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.

    Reply
  5. Robin says

    November 20, 2016 at 2:55 pm

    I love Anna's ginger thins with Pumpkin dip. Maybe sometime you could make a healthier version for them too!

    Reply
  6. Katie says

    October 17, 2016 at 7:46 pm

    Where do you find whole wheat graham crackers???

    Reply
    • Susan V says

      October 18, 2016 at 11:24 am

      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!!

      Reply
      • Michelle says

        October 27, 2016 at 12:30 pm

        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

        October 27, 2016 at 1:08 pm

        Thanks! That looks great! I will be trying that with a stevia or Splenda brown sugar blend! :-)

    • Amy Taylor (comment moderator) says

      October 24, 2016 at 2:33 pm

      Hi. You can find them at Whole Foods or Eath Fare, too.

      Reply
  7. Pam Doughty says

    November 23, 2015 at 11:10 am

    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!!!!!!

    Reply
    • Amy Taylor (comment moderator) says

      November 24, 2015 at 10:04 am

      Yes, you can. :) Happy Thanksgiving to you!

      Reply
  8. Allison says

    November 01, 2015 at 10:01 am

    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?

    Reply
    • Amy Taylor (comment moderator) says

      November 02, 2015 at 10:59 am

      Hi there. We've not tried freezing this. I'm sure you can but the texture would change when thawed.

      Reply
    • Cassidy Mickelsen says

      October 04, 2016 at 4:43 pm

      I feel like it would make an amazing base for a milkshake. Maybe just add ice and milk and blend?

      Reply
    • Pat Strothman says

      October 28, 2017 at 9:50 am

      I was thinking of putting it on pumpkin waffles

      Reply
  9. stephanie says

    October 27, 2015 at 7:08 pm

    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!!

    Reply
  10. Nova says

    September 13, 2015 at 11:09 pm

    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!

    Reply
    • Amy Taylor (comment moderator) says

      September 18, 2015 at 12:58 pm

      Hi! Other readers have done just that!

      Reply
  11. Tracie Kingsolver says

    November 20, 2014 at 10:09 am

    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

    Reply
    • Amy Taylor (comment moderator) says

      November 24, 2015 at 10:02 am

      Yes, you can prepare it ahead of time.

      Reply
  12. Anna says

    November 15, 2014 at 9:29 am

    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.

    Reply
    • Amy Taylor (comment moderator) says

      November 17, 2014 at 5:43 pm

      Hi Anna. We've not tried freezing this. :)

      Reply
  13. Rachel says

    November 12, 2014 at 9:06 pm

    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!

    Reply
  14. Sarah says

    November 09, 2014 at 10:41 pm

    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.

    Reply
  15. Danielle says

    November 04, 2014 at 3:55 pm

    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 :)

    Reply
  16. Amber says

    November 04, 2014 at 2:12 pm

    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.

    Reply
    • Amy Taylor (comment moderator) says

      November 06, 2014 at 8:30 pm

      Hi Amber. Look for Mi-Del. ~Amy

      Reply
  17. Kelsie says

    November 02, 2014 at 8:23 pm

    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!

    Reply
    • Amy Taylor (comment moderator) says

      November 05, 2014 at 9:28 am

      Hi Kelsie. Were you using heavy cream?

      Reply
  18. Megan Kimsoh says

    November 02, 2014 at 8:08 pm

    5 stars
    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!

    Reply
  19. Kari says

    October 31, 2014 at 9:52 am

    I made this today for the Halloween party at school- My daughters are in pre-K. Its AMAZING!! Thank you :)

    Reply
  20. kristine says

    October 23, 2014 at 8:33 pm

    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!

    Reply
    • Amy Taylor (comment moderator) says

      November 06, 2014 at 2:11 pm

      Hi Kristine. It helps to have the cream cheese at room temperature before mixing. I do fold in my pumpkin. :)

      Reply
  21. Heather says

    October 16, 2014 at 12:32 pm

    5 stars
    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

    Reply
  22. Michaela says

    October 14, 2014 at 1:51 pm

    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!

    Reply
  23. Brigitte says

    October 12, 2014 at 6:16 pm

    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!

    Reply
    • Amy Taylor (comment moderator) says

      October 16, 2014 at 8:20 am

      Hi Brigitte. It should be just fine as long as it is kept cold. ~Amy

      Reply
  24. Sandra says

    October 12, 2014 at 11:41 am

    Has anyone made this dairy free ... If so can you provide ingredients you used?

    Reply
    • Reagan says

      October 15, 2014 at 3:53 pm

      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.

      Reply
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