I’m so excited to share my Pumpkin Fluff — a light, creamy, no-bake dessert that tastes like pumpkin pie filling but is ready in minutes. It’s silky, not heavy, and perfect for dipping apple slices, gingersnaps, or piping into little parfait glasses for guests.
Level: Easy
Total Time: 2 hours 5 minutes
Prep Time: 5 minutes
Chill Time: 2 hours
Yield: 6 servings
Cuisine: American / Dessert
I first made this pumpkin fluff when I wanted pumpkin pie flavor without baking or dealing with a crust. It’s one of those recipes that feels fancy but is actually super simple: whip cream, fold in pumpkin and pudding mix, chill, and serve. Kids and grown-ups both love it — my daughter asks for it as an after-school snack!
You only need six common ingredients and a mixer. No oven, no complicated steps — just a short chill and you’re ready to enjoy a scoopable, spoonable fall treat.
Description
This dessert is like a pumpkin mousse: airy whipped cream folded with pumpkin puree and instant pudding mix for body and that classic pumpkin-pie spice. It holds its shape, tastes cool and fresh, and pairs wonderfully with crunchy dippers. Think of it as pumpkin pie with a soft cloud instead of a crust.
Highlights:
- No baking required
- Light, mousse-like texture
- Tastes like pumpkin pie filling but fluffier
- Great for parties, potlucks, or a quick cozy dessert
Ingredients
• 1 cup heavy whipping cream
• 2 tablespoons powdered (confectioners’) sugar
• 1 teaspoon vanilla extract
• 1 (15 oz) can pumpkin puree (plain pumpkin; not pie filling)
• 3 oz box instant vanilla pudding powder (powder only)
• 1 teaspoon pumpkin pie spice
Optional garnish: chopped pecans, crushed graham crackers, extra whipped cream
Directions
- Whip the cream:
In a large bowl, use an electric mixer on high to whip the heavy cream with powdered sugar and vanilla until stiff peaks form (about 1 minute). Stiff peaks mean the cream holds a point when you lift the beaters — it shouldn’t flop over. - Mix the pumpkin base:
In a separate bowl, stir together the pumpkin puree, instant vanilla pudding powder, and pumpkin pie spice until smooth and uniform. - Combine gently:
Add the pumpkin mixture to the whipped cream. Using a large spoon or rubber spatula, fold the two together gently — cut down through the center and scoop across the bottom, then lift and turn. The goal is to mix without knocking out the air you whipped into the cream. - Pipe or scoop:
For a pretty presentation, spoon the mixture into a plastic bag, snip a small corner, and pipe into glasses. Or simply transfer to a bowl and serve as a dip. - Chill:
Cover and chill in the refrigerator for at least 2 hours so the pudding powder thickens and flavors meld. It’s best served cold. - Serve and garnish:
Top with chopped pecans, crushed graham crackers, or a dollop of whipped cream if you like.
Process Details
- Why whip the cream first? Whipping adds air, making the final dessert light and mousse-like. If you mixed everything raw, the texture would be dense.
- What does “fold” mean? Folding is a gentle mixing method. You don’t stir hard — you scoop and turn so the air stays in the cream. That keeps the fluffiness.
- Why chill? The pudding powder needs time to thicken and set. Chilling also helps the flavors deepen and makes the fluff scoopable.
Tips for Success
• Use cold heavy cream straight from the fridge — it whips faster and holds shape better.
• If your whipped cream starts to look grainy, don’t overbeat — stop when peaks form.
• If you want a firmer texture, increase the pudding powder by a small amount (try 1 extra tablespoon), but test first — you don’t want it too stiff.
• Make it ahead: you can prepare it the night before and keep it chilled until serving.
• Don’t freeze: freezing damages the airy texture and changes the mouthfeel.
Serving Ideas
• Dip board: Serve with sliced apples, graham crackers, gingersnaps, or cinnamon pita chips.
• Parfaits: Layer with granola and a dollop of whipped cream in small glasses.
• Spoonable dessert: Top bowls with toasted pecans or a drizzle of maple syrup for a special touch.
• Kid-friendly snack: Offer with fruit slices for a quick after-school treat.
Proper Storage
Cover and refrigerate leftovers tightly. Pumpkin Fluff keeps well in the fridge for up to 3 days. I don’t recommend freezing because the texture will break down.
Nutrition (Approximate per Serving)
Calories: 228 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 15 g | Saturated Fat: 9 g | Cholesterol: 54 mg | Sodium: 109 mg | Potassium: 176 mg | Fiber: 2 g | Sugar: 16 g | Vitamin A: 11,613 IU
(Values are estimates and can vary by brand and exact ingredients.)
Pumpkin Fluff is my go-to when I want pumpkin pie flavor without the fuss. It’s quick, crowd-pleasing, and easy to adapt — pipe it into glasses for guests or scoop it into a bowl for a cozy family dessert. Try it with apple slices or gingersnaps next time you want a seasonal treat that’s all pleasure and zero baking.
