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
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
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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.
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Turn the speed back down to low and carefully blend in the pumpkin puree. Scrape the bowl with a spatula if necessary.
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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.
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?
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!