Best 5 Pumpkin Cheese Fluff Recipes
Pumpkin Cheese Fluff: A Delightful Fall Treat
As the autumn leaves begin to fall and the air turns crisp, it's time to embrace the flavors of the season with a delectable dessert that captures the essence of fall. Pumpkin Cheese Fluff is a light and airy dessert that combines the classic flavors of pumpkin and cream cheese, creating a luscious treat that will satisfy your sweet cravings. With its creamy texture, hints of pumpkin spice, and a touch of tanginess from the cream cheese, this dessert is sure to become a favorite among pumpkin enthusiasts.
This article presents two irresistible recipes for Pumpkin Cheese Fluff, each with its own unique twist. The first recipe features a traditional version made with a creamy pumpkin filling and a fluffy cream cheese topping, while the second recipe introduces a delightful twist with the addition of a graham cracker crust. Both recipes are easy to follow and require minimal ingredients, making them perfect for home bakers of all skill levels.
PUMPKIN FLUFF DIP
This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the cinnamon graham crackers best, but you can decide for yourself.
Provided by Tiera Lesley
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.4 g, Fat 3.6 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 3.1 g, Sodium 98.7 mg, Sugar 6.9 g
PUMPKIN FLUFF
Steps:
- Mix pumpkin, whipped topping, pudding mix, sugar, pumpkin pie spice, and vanilla extract together until blended.
Nutrition Facts : Calories 155 calories, Carbohydrate 23.7 g, Fat 6.9 g, Fiber 1.7 g, Protein 0.6 g, SaturatedFat 6.2 g, Sodium 315.8 mg, Sugar 18.6 g
PUMPKIN FLUFF DIP
This is a creamy, fluffy pumpkin dip that is served with ginger snaps, vanilla wafers and/or cinnamon graham crackers. Fast and easy to make and great to take to pot luck dinners. You can make this healthier by using fat free/sugar free ingredients.
Provided by Crafty Lady 13
Categories Dessert
Time 35m
Yield 28 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix together vanilla pudding mix, cream cheese, pumpkin and pumpkin pie spice.
- Fold in the thawed whipped topping.
- Chill in the refrigerator until serving.
- Serve with ginger snaps, vanilla wafers and/or cinnamon graham crackers.
PETER PUMPKIN CHEESE PUFFS
You, too, can be "Peter the Pumpkin Eater" from the classic nursery rhyme when you prepare a batch of these fluffy and tender cheese puffs that look like mini pumpkins. Romano cheese gives them a nice tang and their cream cheese stems complete the seasonal look. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cream cheese and vinegar. Cover and refrigerate. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes., In a small bowl, combine the yellow and red food coloring; stir Romano cheese and food coloring into dough. Add eggs, one at a time; beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by level tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned. Remove to a wire rack to cool. , Using a star tip and reserved cream cheese mixture, pipe stems onto puffs. Add parsley sprigs. Refrigerate leftovers.
Nutrition Facts :
FLUFFY PUMPKIN CHEESECAKE
This is my adaptation of a Better Homes & Gardens recipe for New York Style Cheesecake-- only my version makes the ENTIRE thing pumpkin, and is much lighter and fluffier. I think my methodology is easier too and it came out utterly divine. It calls for using an entire 28-oz can of canned pumpkin so you don't have to worry about leftover pumpkin (though as a pumpkin lover who gets frustrated that canned pumpkin is only available in stores in the fall, "leftover pumpkin" is a foreign phrase in this house. :) ) This is also a correction-- I had it down for 15 oz, it really IS 28 oz. I also corrected the crust instructions-- start with 1/4 cup milk, and if you can't run the beater through the crust, add more. I usually use 2% milk, but vanilla or pumpkin pie soymilk will add to it awesomely. :D I used three 8-oz bricks of store-brand cream cheese. (It was almost $2 cheaper than Kraft Philadelphia.) You can probably also use a tub of whipped cream cheese or Tofutti and it'd come out just as good. This is an awesome and delicious dessert to have year-round, but makes a really nice fall and early winter party cake and is a rich and tasty alternative to traditional pumpkin pie.
Provided by the80srule
Categories Cheesecake
Time 1h55m
Yield 1 cheesecake, 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Set aside all of your tools and ingredients for the 3 components-- which is why the ingredients are listed the way they are-- the crust, filling, and second layer glaze. (BTW, preparing the canned pumpkin gets it own step in #2) The glaze isn't like a frosting or some optional thing, you NEED to have this glaze on or the cheesecake won't have its fluffiness nor will it set right. You need at least 3 mixing bowls, two medium and one very large. You will also need an electric mixer (unless you have the strength of the Hulk to whisk all that cream cheese), a 10" pie pan, and a rubber scraper to get all of the mixtures out of their bowls.
- Prepare the pumpkin by measuring out 1/2 cup to use for the crust, and measure out 1/3 cup to use for the glaze-- the entire remainder of the 15-oz can (which should be just a little over 1 cup) is going to be used in the main cheesecake filling.
- Make the CRUST: Put 1/2 cup pumpkin, 4 tbsp butter, 1/4 cup brown sugar, 1 egg, 1 1/4 cups flour, 1/4 tsp cinnamon, and 1/4 tsp nutmeg into a medium or large mixing bowl. Beat well with the electric mixer and put it in an ungreased 10" pie pan, be sure to use the rubber scraper to get plenty on the sides of the pain and doesn't sink all the way to the bottom.
- Bake the crust at 350 for 10 minutes and then let it cool for 10-15 minutes.
- As the crust bakes then cools, make your GLAZE: Mix 1/3 cup pumpkin, 1 cup plain yogurt, 1 tsp vanilla, 1/4 cup sugar, 1/2 tsp cinnamon, and 1/2 tsp nutmeg. Beat softly in a medium sized mixing bowl, it should look like a bowl of orange yogurt. Cover the glaze and put in the fridge to chill for now.
- Get your large mixing bowl ready for all the ingredients for the FILLING: the remainder of the canned pumpkin, the cream cheese, 3 eggs, 1 tbsp vanilla, 1 tsp lemon juice, 1/4 cup flour, 1 1/4 cups sugar, 1 1/2 tsp cinnamon, and 1 1/2 tsp nutmeg. Beat slowly then quickly, until the mixture is completely smooth and melded.
- Raise the temperature to 450 (after the pan with the crust has been pulled out and I imagine it's cooled off for a while now.).
- Carefully pour the FILLING into the pan with the baked crust. When the temperature is done rising, put the pan back in the oven to bake at 450. Bake for 10 minutes.
- When the 10 minutes are up, lower the temperature to 300 and bake for 35 minutes.
- When the 35 minutes are up, remove the cheesecake from the oven and let it cool for 5-10 minutes.
- Take out your GLAZE and carefully spread it on the top of the cheesecake until there is none left. Bake for another 15 minutes at 300.
- When the 15 minutes are up, remove the cheesecake from the oven and let it cool at room temperature for 15-20 minutes.
- Cover the pan with foil and let it chill in the fridge for at least 4-6 hours before eating so the glaze can set.
Nutrition Facts : Calories 682.8, Fat 39.7, SaturatedFat 24.1, Cholesterol 219.6, Sodium 349.4, Carbohydrate 69.2, Fiber 1.2, Sugar 46.8, Protein 13.7
Tips:
- To ensure a smooth and creamy texture, use softened cream cheese and milk at room temperature.
- For a richer flavor, use full-fat cream cheese and milk.
- If desired, add a teaspoon of vanilla extract or pumpkin pie spice for extra flavor.
- For a more festive presentation, pipe the pumpkin cheese fluff into individual serving dishes or glasses.
- Garnish with whipped cream, pumpkin seeds, or a sprinkle of cinnamon.
Conclusion:
Pumpkin cheese fluff is a delicious and versatile dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you serve it as a dip, a spread, or a topping, pumpkin cheese fluff is sure to be a hit. With its creamy texture, rich pumpkin flavor, and festive presentation, it is a dessert that everyone will enjoy.
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