Pumpkin Fluff is the perfect Fall dessert. Use it to dip apples, graham crackers, or anything your little heart desires. It would be good between 2 graham crackers and frozen for a bit. Oh, note to self. Got to try that once. Especially with cinnamon graham crackers.
It’s light and refreshing and I’m almost thinking about making it into a frozen pumpkin pie dessert for Thanksgiving. You mix in a box of vanilla instant pudding (I prefer the non-sugar free kind), with a can of pumpkin and then fold in the cool whip. Easy as pie and tastes so good. If you haven’t tried this yet then please do.
In case you’re wondering you just use the pudding mix and not mix in the milk with it.
If you like the pumpkin fluff recipe, try it with these two ingredient pumpkin cupcakes!
Calories 152 | Fat 0.11g | Carbohydrate 36.66g | Fiber 0.5g | Protein 1.06g (Updated as of 10/29/2012)
Weight Watcher Recipes
Points Plus: 4
1 (16 ounce) can pumpkin
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix
1 (8 ounce) container Cool Whip Free or 1 (8 ounce) container fat-free cool whip
pumpkin spice (to taste)
1. Combine all ingredients in order.
2. Chill for 2 hours.