All the delectable flavors of fall, this pumpkin fluff dip recipe is perfect for throwing together last minute. It can be used as a dip for graham crackers or ginger cookies, sandwiched in pumpkin or raisin cookies for whoopie pies, or enjoyed with fresh fruit slices.
In any case, when we bring this one to a party, it’s usually the first to disappear! If you happen to follow a Keto lifestyle, we’ve included a keto pumpkin fluff version at the bottom as well.
Pumpkin Fluff Dip & Whoopie Pie Filling
In a mixing bowl beat vanilla pudding mix, canned pumpkin, and spice mix until well blended. Gently fold in the whipped cream (or cool whip) until thoroughly blended, but avoid over mixing.
Chill for at least an hour for the flavors to marry.
Serve with Gingersnap cookies, honey graham crackers, cinnamon Grahams, animal crackers, or fresh fruit.
For a delightful frozen treat, spread the pumpkin cream dip on a gingerbread cookie, top with another cookie and freeze.
These little morsels will melt in your mouth with a gingery-pumpkin cream!
Keto Pumpkin Fluff
1 cup of heavy whipping cream
1/4 cup of canned pumpkin
1/4 cup Swerve or Xylitol, or 2 Tbs of Erythritol and a drop or two of Liquid Monkfruit
1 tsp of Pumpkin Pie Spice
2 tsp. of vanilla extract
pinch of salt
Whip the cream until it’s thick and fluffy. In a small bowl combine the remaining ingredients until smooth, then fold it into the whipped cream. This one is best eaten fresh as whipped cream loses its shape and can become watery if left to set.