Looking for a low calorie pumpkin dessert or dip? Well you have come to the right place. This Low Calorie Weight Watchers Pumpkin Fluff recipe has under 100 calories per serving and tastes just like the filling of a pumpkin pie. It is so easy and so good!
Dessert is my weakness and I am always on the hunt for figure friendly desserts. While we don’t follow the WW plan we do love some of their recipes. I don’t really know too much about the smart points system but from what I can find on the internet this dessert is worth about 2 or 3 points. It is made better for you because we use low sugar or sugar-free ingredients.
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Ingredients
See recipe card for exact amounts.
Ingredient Notes
Just 4 simple ingredients are all you need to make this easy pumpkin fluff recipe.
Pumpkin – we use canned pumpkin purée. We make pumpkin recipes all year long and we can make this even when it isn’t pumpkin season by using a can of pumpkin. You can make your own homemade pumpkin puree if you don’t want to use the canned type.
Vanilla Pudding – we use sugar-free vanilla pudding mix. Don’t mix it with milk for our particular recipe, just the dry instant pudding mix.
Whipped Topping – we use either Zero Sugar Cool Whip, Fat-Free Cool Whip, Cool Whip Lite, or Reduced Fat Cool Whip. Sometimes the grocery store we shop at doesn’t have all of these options so we get whichever they happen to have. The day I shopped for the ingredients for this post they had the sugar-free and reduced fat versions and I opted for the reduced fat. These two varieties are very similar in nutritional content.
Pumpkin Pie Spice – the most common spices in pumpkin spice are cinnamon, nutmeg, cloves, allspice, and ginger. I have seen recipes that call for mace too. We just use the store brand because it is more affordable than the name brand or making our own. I usually buy one container of it a season. All Recipes has a recipe for pumpkin pie spice that has some pretty good reviews if you want make your own.
How to Make WW Pumpkin Fluff
- In a large bowl whisk the pumpkin purée, the sugar-free pudding mix, and pumpkin pie spice until well combined.
- Fold in the whipped topping.
- Can be served immediately if using as a dip. Refrigerate for an hour or so if eating it by itself.
How to Serve Pumpkin Fluff
As an easy dessert – we like to eat it by itself with a spoon. It can be topped with additional whipped cream and sprinkled with a little cinnamon for a fancier looking dessert.
It can be served over crushed graham crackers or put into mini graham cracker pie crust so it will taste more like pumpkin pie.
You can use it as a pumpkin dip. Apple slices, graham crackers, vanilla wafers, or ginger snaps can all be dipped into this pumpkin fluff. Marianne over at Pointed Kitchen has a list of low-point cookies you can get to dip into this yummy fluff.
Variations
You can add milk to the pudding, add up to one cup skim milk.
Use fat free cheesecake or butterscotch pudding instead of vanilla.
Up to 8 ounces of regular vanilla or plain yogurt or Greek yogurt can be added if you want to add some protein. There are some other yogurt flavors that would work besides plain or vanilla. Caramel or honey flavored would both work well with pumpkin.
If you don’t have pumpkin pie spice you can just add cinnamon and it will still taste delicious.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
What you will love about this recipe
- It’s versatile because it is a pumpkin mousse recipe and a pumpkin fluff dip recipe. However you serve it dictates what it is.
- A great dessert for your holiday table or any day of the year.
- It has a creamy texture the whole family is sure to love.
- This can be made in advance so dessert is one less thing you have to worry about on meal day.
Other low carb or low sugar recipes you might like
Low Calorie Pumpkin Fluff
Ingredients
- 1 can pumpkin puree 15 ounces
- 1 box sugar free vanilla pudding 1 ounce
- 1 teaspoon pumpkin pie spice
- 1 container reduced fat whipped topping 8 ounces
Instructions
- In a large bowl mix puree, pudding and pumpkin pie spice until well combined.1 can pumpkin puree, 1 box sugar free vanilla pudding, 1 teaspoon pumpkin pie spice
- Fold in whipped topping.1 container reduced fat whipped topping
- Cover and refrigerate for about an hour.
I’ve made this twice. Love it and highly recommend. The first time I used a hand mixer and second time a whisk. I think using the mixer to whip it was better results.
So glad you like it and thanks for the tip about mixing!
I have been making a version of this for years, same recipe, but to it I add a can of drained crushed pineapple. Pineapple has zero points on ww program.
Sounds very interesting with pineapple, I’m going to have to give that a try!
How many points are in the pumpkin fluff?
As stated in the post, from what I can find it is 2 or 3 points.