Pumpkin Fluff Pie Recipes

PUMPKIN FLUFF WITH COOL WHIP

Steps:

• Add Cool Whip whipped topping, vanilla pudding powder, pumpkin puree and pumpkin pie spice to a mixing bowl and mix well.
• Cover dip and refrigerate for 30 minutes or until ready to serve.
• Dust with extra pumpkin pie spice and serve with graham crackers, cookies, or fruit.
• Refrigerate any leftover dip - covered.

FLUFFY PUMPKIN PIE

Steps:

• On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature., Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.

PUMPKIN CREAM PIE

Steps:

• Preheat the oven to 375 degrees F and arrange a rack in the bottom third of the oven.
• In a medium bowl, combine the cream cheese, pumpkin puree, cream, brown sugar and pumpkin pie spice. Using electric hand mixer, add the eggs, 1 at a time incorporating completely between each addition.
• Pour the filling into the pie shell and bake on a sheet tray until the filling is mostly set and the crust has browned, about 50 to 60 minutes. The center will still look slightly loose. Remove from the oven and cool to room temperature.
• For Whipped Cream:
• In a chilled bowl, beat the heavy cream with a hand mixer until beginning to thicken. Add the brown sugar and pumpkin pie spice and continue to beat until soft peaks form. Spread the whipped cream over the pie and serve immediately or hold in the refrigerator for up to 2 hours before serving. .

PUMPKIN FLUFF

Steps:

• Mix pumpkin, whipped topping, pudding mix, sugar, pumpkin pie spice, and vanilla extract together until blended.

3-INGREDIENT PUMPKIN FLUFF

Steps:

• Instructions Mix all of the ingredients together in a bowl. Spoon each serving into a bowl, a glass, or dump the entire thing into a pie crust (graham cracker is delicious). Chill for 1-2 hours. Serve and enjoy! 3-Ingredient Pumpkin Fluff was last modified: May 22nd, 2017 by Chelsey

PUMPKIN FLUFF PIE RECIPE - (4.2/5)

Steps:

• Mix everything together and pour into a pie crust. Refrigerate pie. Enjoy!

PUMPKIN FLUFF DIP

Steps:

• In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

PUMPKIN FLUFF RECIPE

Steps:

• In a large bowl mix together the vanilla pudding mix, pumpkin, and pumpkin pie spice until well blended.
• Fold in half of the whipped topping. Then, fold in the remaining whipped topping until well blended.
• Serve with items for dipping or top your favorite fall dessert or breakfast items.

PUMPKIN FLUFF PIE

Steps:

• Preheat oven to 350 degrees.
• Crush graham crackers and mix with spray margarine until coated.
• Cover bottom of pie plate with graham cracker mixture; bake for 10 minutes. Cool.
• Combine pumpkin, pudding powder, and 1/2 container of Cool Whip in bowl.
• Fill cooled crust with pumpkin mixture.
• Cover with remaining Cool Whip.
• Dust with cinnamon and pumpkin pie spice.

FLUFFY PUMPKIN PIE

Steps:

• Preheat over to 450 degrees.
• Blend together the first 13 ingredients.
• Beat the egg whites until slightly foaming.
• Beat in a pinch of salt and continue beating to form soft peaks.
• Beat in the sugar and continue beating to make stiff, shining peaks.
• Beat 1/4 of the whites into the pumpkin mixture and delicately fold in the remainder.
• At once, ladle the mixture into the pie shell(s) filling only to the rim of the pan.
• Immediately, bake the pie(s) in the middle level of the preheated oven for 15 minutes.
• When rim of crust colors lightly, reduce heat to 375 degrees and bake 15 minutes more - lower heat if pastry browns to much.
• Lower heat again to 350 degrees and continue baking another 15 minutes or so, until the filling 2 inches from the edge of the pie is done (when you insert a skewer it will come out clean).
• Turn off the oven, leave door ajar and let pie sit for 20-30 minutes more.
• Serve warm or cold with whipped cream or ice cream.