Weight Watchers Pumpkin Fluff

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

1. In a large bowl whisk the pumpkin purée, the sugar-free pudding mix, and pumpkin pie spice until well combined.
2. Fold in the whipped topping.
3. 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.