Pumpkin Spice Fluff Recipes

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

Steps:

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

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 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.

PUMPKIN FLUFF DIP

Steps:

• Mix pumpkin, dry pudding mix and spice in large bowl with whisk until blended.
• Stir in COOL WHIP.
• Refrigerate 1 hour.

PUMPKIN FLUFF DIP

Steps:

• Place pumpkin puree, pudding mix, milk, and pumpkin spice in a large mixing bowl and stir until smooth.
• Fold in Cool Whip.
• Chill in the refrigerator for at least one hour before serving. Serve with graham crackers, vanilla wafers, or fruit for dipping.

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.

YUMMY PUMPKIN PIE FLUFF DIP, SO EASY TO MAKE

Steps:

• Mix the 2 containers of non-fat greek yogurt, cool whip, and pumpkin spice cheesecake mix together until smooth.
• Serve immediately or place in an airtight container and store in the refrigerator.

PUMPKIN SPICE CREME BRULEE

Steps:

• Preheat the oven to 350 degrees F. Put six 1-by-5-inch creme brulee ramekins (1 cup each) in a roasting pan.
• Combine the heavy cream and vanilla pod and seeds in a medium saucepan and whisk to combine. Bring to a boil over medium-high heat. Remove from the heat, cover and allow to sit for 15 minutes. Discard the vanilla pod.
• Meanwhile, whisk the egg yolks, dark brown sugar, pumpkin pie spice and 1/4 cup of the granulated sugar in a large bowl. Add the cream mixture a little at a time, stirring constantly. Transfer the egg mixture to the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins.
• Bake the custard until set but still a little jiggly in the center, 35 to 40 minutes. Let cool at room temperature for 10 minutes, then remove from the water bath. Refrigerate the ramekins for at least 2 hours and up to 3 days.
• To serve: Sprinkle the top of each custard with 1 tablespoon granulated sugar. Using a kitchen blowtorch, melt the sugar, swirling the ramekins as needed to make sure the sugar is evenly browned. Let stand for 5 minutes before serving.

PUMPKIN FLUFF DIP RECIPE

Steps:

• In a large bowl, stir the whole canned pumpkin and pumpkin spice together with the instant vanilla pudding mix. Mix well.
• Fold in the tub of Cool Whip topping until well blended.
• Transfer to your serving bowl. You can garnish with extra pumpkin spice or cinnamon sticks.

PUMPKIN FLUFF DIP

Steps:

• In a large bowl, mix together vanilla pudding mix, cream cheese, pumpkin and pumpkin pie spice.
• Fold in the thawed whipped topping.
• Chill in the refrigerator until serving.
• Serve with ginger snaps, vanilla wafers and/or cinnamon graham crackers.