Imagine the creamiest, lightest, most flavorful pumpkin pie filling you’ve ever had, then imagine you can eat it with a spoon like a decadent mousse. That’s exactly what you get with this incredible homemade Pumpkin Fluff! Unlike other versions, this recipe uses real, freshly made whipped cream, which gives it a superior light and airy texture. It’s a simple, no-bake dessert that’s bursting with warm pumpkin spice flavor, making it the perfect treat for any autumn gathering, from a casual get-together to the Thanksgiving dessert table.
Why You’ll Love This Homemade Version
This recipe takes pumpkin fluff to the next level. Here’s why it’s so special:
- Made with Real Whipped Cream: Using freshly whipped heavy cream instead of a frozen topping results in a richer flavor and a lighter, more luxurious texture.
- Tastes Just Like Pumpkin Pie: It has all the beloved flavors of a classic pumpkin pie—the pumpkin, the warm spices, the creamy sweetness—without any of the work of baking.
- No-Bake & Effortless: This impressive dessert comes together in just a few minutes of mixing, no oven required!
- Perfect for Parties: Serve it in a big bowl as a dip or layer it into individual parfait glasses for an elegant presentation. It’s a guaranteed crowd-pleaser!
Your Simple Ingredient Checklist
This recipe uses a handful of ingredients to create something truly special.
For the Homemade Whipped Cream:
- Heavy Whipping Cream: 1 cup, very cold.
- Powdered Sugar: ¼ cup.
- Vanilla Extract: 1 teaspoon.
For the Pumpkin Base:
- Pumpkin Puree: 1 (15-ounce) can of 100% pure pumpkin puree (not pumpkin pie filling).
- Instant Pudding Mix: 1 (3.4-ounce) box of dry instant vanilla pudding mix.
- Pumpkin Pie Spice: 2 teaspoons.
Step-by-Step Guide to the Fluffiest Pumpkin Dip
Follow these simple steps for a perfect, airy result.
Part 1: Make the Homemade Whipped Cream
- Chill Your Equipment: For the best results, place your mixing bowl and the beaters from your electric mixer in the freezer for about 10-15 minutes before you start.
- Whip the Cream: Pour the very cold heavy whipping cream, powdered sugar, and vanilla extract into the chilled bowl.
- Beat to Stiff Peaks: Using an electric hand mixer or a stand mixer, beat the cream on medium-high speed until stiff peaks form. This means when you lift the beaters out of the cream, the peak that forms holds its shape and doesn’t flop over.
Part 2: Combine and Chill
- Fold in Other Ingredients: To the bowl with your freshly made whipped cream, add the pumpkin puree, the dry instant vanilla pudding powder, and the pumpkin pie spice.
- Gently Fold: Using a rubber spatula, gently fold all the ingredients together until they are just combined and no streaks of white remain. Be careful not to stir vigorously, as you want to keep the air in the whipped cream.
- The Most Important Step: Chill! Transfer the fluff to a serving bowl, cover, and refrigerate for at least two hours. This step is essential for the pudding mix to set and for the flavors to meld together.
Part 3: Serve and Enjoy
- Serve Chilled: Once the fluff has chilled and firmed up, it’s ready to serve.
- Perfect Pairings: Serve as a dip with sliced apples, gingersnap cookies, vanilla wafers, or graham crackers. It’s also beautiful spooned into small parfait glasses and garnished with a sprinkle of cinnamon.
Tips for Perfect Homemade Fluff
- Cold Cream is Key: The number one rule for making whipped cream is that the cream itself must be very cold. This helps it whip up quickly into stable, stiff peaks.
- Use Only the Dry Pudding Mix: Do not prepare the pudding according to the box directions. The dry powder is what thickens the fluff.
- Gentle Folding: To maintain that light, airy texture, be sure to fold the pumpkin and pudding mix into the whipped cream gently rather than stirring or whisking aggressively.
- Storage: Leftovers are delicious! Store the pumpkin fluff in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as it will alter the texture.
Easy Homemade Pumpkin Fluff: The Ultimate No-Bake Fall Dessert
This homemade pumpkin fluff is light, creamy, and bursting with pumpkin pie flavor — made even more decadent with real whipped cream. A quick, no-bake dessert that doubles as a festive dip or mousse-like parfait for any autumn gathering.
Equipment
- Mixing bowl chill before use
- electric hand mixer or stand mixer
- Rubber Spatula
- Measuring Cups and Spoons
- serving bowl or parfait glasses
Ingredients
- 1 cup heavy whipping cream, very cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 can (15 oz) 100% pumpkin puree
- 1 box (3.4 oz) instant vanilla pudding mix (dry only)
- 2 tsp pumpkin pie spice
Instructions
- Chill your mixing bowl and beaters in the freezer for 10–15 minutes before starting.
- In the chilled bowl, beat the heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.
- Gently fold pumpkin puree, dry pudding mix, and pumpkin pie spice into the whipped cream until fully combined. Do not overmix.
- Transfer to a serving bowl, cover, and refrigerate for at least 2 hours to set.
- Serve chilled with cookies, fruit, or in parfait glasses. Garnish with a sprinkle of cinnamon if desired.
Notes
For the fluffiest texture, chill your bowl and beaters before whipping cream. Use only the dry pudding mix — do not prepare it with milk. Fold gently to preserve the airy texture. Best enjoyed chilled, served with cookies, fruit, or in parfait glasses. Store in the refrigerator for up to 3 days.