Skinny Pumpkin Fluff
A light and fluffy pumpkin dessert, perfect for fall! This reduced-fat recipe is surprisingly delicious and easy to make.
Equipment
- Mixing bowl
- Whisk or Mixer
- Measuring cups and spoons
- Serving Bowls
Ingredients
Main Ingredients
- 1 15 ounce can Pumpkin Puree
- 8 ounces Reduced-Fat Cream Cheese softened
- 1 1/2 cup Powdered Sugar or more, to taste
- 1 teaspoon Pumpkin Pie Spice
- 1 1/2 teaspoon Vanilla Extract
- 1 cup Whipped Topping such as Cool Whip Lite
- 1 1/4 teaspoon Ground Cinnamon optional, for garnish
Instructions
Instructions
- In a large bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Use a hand mixer or stand mixer for best results.
- Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
- Gently fold in the whipped topping until just combined. Do not overmix, as this can cause the fluff to deflate.
- Taste and add more powdered sugar if desired to adjust sweetness.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the fluff to chill. This will help the fluff firm up.
- Serve chilled. Garnish with a sprinkle of ground cinnamon or an extra dollop of whipped cream, if desired.
Notes
For a richer flavor, use full-fat cream cheese, but be mindful of the increased calorie count. This recipe can be easily doubled or tripled for larger gatherings.