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Skinny Pumpkin Fluff

Skinny Pumpkin Fluff

A light and fluffy pumpkin dessert perfect for fall, made with reduced-fat ingredients for a guilt-free treat. This easy recipe is ready in minutes!
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Prep Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 15 ounce can Pumpkin Puree
  • 8 ounces Reduced-Fat Cream Cheese softened
  • 0.5 cup Sugar Substitute (Splenda or Stevia) Adjust to taste
  • 1 teaspoon Pumpkin Pie Spice
  • 0.5 teaspoon Vanilla Extract
  • 1 cup Light Whipped Topping (Cool Whip Lite)
  • 0.25 teaspoon Ground Cinnamon Optional, for garnish
  • 4 pieces Gingersnap Cookies Optional, for garnish

Equipment

  • Mixing bowl
  • Electric Mixer (optional)
  • Serving Bowl

Method
 

Instructions
  1. In a large bowl, beat together the softened cream cheese and sugar substitute until smooth and creamy. An electric mixer works best, but it can be done by hand.
  2. Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until everything is well combined.
  3. Gently fold in the light whipped topping until just combined. Avoid overmixing to prevent deflating the topping.
  4. Refrigerate for at least 30 minutes to allow flavors to meld and the fluff to chill. This will also help it firm up.
  5. Before serving, garnish with a sprinkle of ground cinnamon and crumbled gingersnap cookies (optional).
  6. Serve chilled and enjoy!

Notes

For a thicker fluff, use full-fat cream cheese. You can adjust the amount of sugar substitute to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.