I bought the ingredients for this recipe a while ago, but never really had the occasion to make it, so it waited a while. I finally decided it would work well as a dish to bring for a family Easter event. Even though Easter is usually loaded with light and lemony desserts, I figured I would go with a Fall flavor, mainly because it was easy to throw together on a busy weekend when you've got a toddler. Plus it seemed like all the other dishes that came to mind were too difficult to serve at the right temperature.Inspiration
Recipe Diaries Pumpkin Fluff |
| Pudding mix plus pumpkin |
Ingredients
- 15 oz can pumpkin puree
- 1 box instant vanilla pudding mix
- pumpkin pie spice
- 1 tub light Cool Whip
Directions
Mix the first three ingredients together really well. At this point you can mix it pretty heartily, but when you add the Cool Whip you need to be a little more delicate so you don't deflate it.It might help to mix a little bit of the Cool Whip in to lighten up the mixture and then add the rest. You're supposed to let it sit for at least a couple hours, probably to hydrate the pudding mix.
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| Finished fluff |
Verdict
Creamy, lush, and not too sweet.If you close your eyes, you would probably say it's a bite of pumpkin pie with Cool Whip on top. When you mix only four ingredients like this it's obvious it's not going to transform into something else, but sometimes it's nice to know exactly what you're getting.
By itself, the fluff is fine, but nothing impressive. Itt is much better when scooped onto spicy, crunchy gingersnap cookies -- they're an excellent counterpart to the soft texture and creamy coolness.