Introduction

Pumpkin Fluff is a light and creamy dessert that captures the cozy flavors of fall in every bite. It’s simple to prepare and perfect for serving at gatherings or as a sweet treat any time of year.

A clear glass filled with three visible layers is shown. The bottom layer is a smooth, orange pumpkin-colored puree that fills most of the glass. The middle layer consists of fluffy white cream with a few small pieces of brown chopped pecans scattered on top. The top layer on the spoon held above the glass is mostly orange pumpkin puree with some white cream and pecan pieces at the bottom edge of the spoon. The scene has a soft, white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
15 ounce can pumpkin puree
3 ounce box instant vanilla pudding powder (powder only)
1 teaspoon pumpkin pie spice
Chopped pecans or crushed Graham crackers (for garnish, optional)

Instructions

Step 1: In a large bowl, use an electric mixer on high speed to whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, about 1 minute.
Step 2: Gently fold in the pumpkin puree, instant vanilla pudding powder, and pumpkin pie spice until well combined.
Step 3: Transfer the mixture into a large plastic storage bag and cut off a small corner to pipe it into tumbler glasses. Alternatively, you can spoon the mixture into a serving bowl to enjoy as a dip.
Step 4: Chill in the refrigerator for 2 hours to let the flavors meld and the texture set.
Step 5: Before serving, garnish with whipped cream, chopped pecans, or crushed Graham crackers if desired.

Tips & Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the mixture along with the pumpkin pie spice.
Use gluten-free graham crackers or nuts for a gluten-free version.
Try serving Pumpkin Fluff with ginger snap cookies for a spicy crunch.

Storage

Store Pumpkin Fluff in an airtight container in the refrigerator for up to 3 days. Stir gently before serving if it has settled. For best texture, consume within the first day. Leftovers can be served chilled or at room temperature.

How to Serve

A clear glass holds a creamy pumpkin-colored mousse filling about three-quarters of it, with a smooth and slightly thick texture visible in soft swirls. On top, there is a dollop of white whipped cream, fluffy and light, crowned with small, roughly chopped pecan pieces that add a crunchy texture. In the background, another glass with the same dessert is slightly out of focus, all set on a soft white cloth, with a white marbled surface underneath. The lighting is bright and natural, highlighting the warm orange and white colors in a clean and fresh setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used, but it needs to be cooked and pureed until smooth before adding. Make sure to drain any excess moisture to prevent the fluff from becoming watery.

Is Pumpkin Fluff suitable for freezing?

Freezing is not recommended, as the whipped cream texture may separate and become grainy once thawed. It’s best enjoyed fresh or refrigerated.

Pumpkin Fluff Recipe

Print Recipe

★★★★★

4.9 from 63 reviews

Pumpkin Fluff is a light and creamy no-bake dessert featuring whipped cream, pumpkin puree, and instant vanilla pudding, flavored with warm pumpkin pie spice. This easy-to-make treat is perfect for fall gatherings and can be served as a dip or piped elegantly into glasses, optionally garnished with pecans or graham crackers for added texture and flavor.

Author: Marco
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes
Yield: 6 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
15 ounce can pumpkin puree
3 ounce box instant vanilla pudding powder
1 teaspoon pumpkin pie spice

Optional Garnish

Chopped pecans
Crushed graham crackers

Instructions

Whip the Cream: In a large bowl, use an electric mixer on high speed to whip together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, which should take about 1 minute.
Fold in Pumpkin Mixture: Gently fold in the pumpkin puree, instant vanilla pudding powder, and pumpkin pie spice until fully combined, being careful to maintain the fluffiness of the whipped cream.
Pipe or Serve: Transfer the mixture into a large plastic storage bag, slice off a small corner, and pipe the fluff into tumbler glasses for a pretty presentation. Alternatively, you can spoon the mixture into a bowl and serve it as a dip.
Chill: Refrigerate the pumpkin fluff for at least 2 hours to let it set and develop flavors.
Garnish and Serve: Before serving, optionally garnish with additional whipped cream, chopped pecans, or crushed graham crackers for extra texture and taste.

Notes

This dessert is best served chilled and consumed within 2 days for optimal freshness.
You can substitute the instant vanilla pudding with sugar-free or alternative flavored pudding for a variation.
For a lighter version, consider using reduced-fat whipped topping and low-fat cream alternatives.
Make sure the heavy whipping cream is cold to achieve better whipping results.
The recipe is naturally vegetarian and gluten-free, but check the pudding mix ingredients if strict gluten-free adherence is required.

Keywords: pumpkin fluff, pumpkin dessert, no bake pumpkin dessert, whipped pumpkin mousse, easy fall dessert