Pumpkin Fluff

The very second crisp fall air enters the Ohio Valley, pumpkin fluff is being made in the Whitaker household. What I love most about this recipe is the versatility. There is a lighter option, or a not-so-light option depending on how guilty you are feeling through the week. For example, tonight I made the lighter version (Sugar-Free Pudding and Light Cool Whip) since the famous Franklin Street Fall Festival is fast approaching! Prepping for the deep-fried cookie dough and brain sandwiches!



  • 15 oz. can Pumpkin
  • 1 oz. box Sugar Free Cheesecake Pudding
  • 1 tsp. Pumpkin Pie Spice
  • 8 oz. Lite Whipped Topping
  • 1/2 c. chocolate chips (other options: cinnamon chips, or white chocolate chips)


  1. In a medium sized bowl, whisk the pumpkin filling, pudding mix, and pumpkin pie spice until smooth and combined
  2. Add in the whipped topping and stir until incorporated. Cover with lid or cling wrap and chill for approximately 30 minutes.
  3. Sprinkle chocolate chips on top and enjoy!

Yields not near enough… technically 4 servings, but I can easily eat the whole bowl. Definitely double this recipe!!

Eat, Bork, and Be Merry!


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