Ingredients:

  • 15 oz (425g) canned pumpkin puree
  • 1 package (3.4 oz / 96g) instant vanilla or pumpkin pudding mix
  • 1 tsp (2g) pumpkin pie spice
  • 1 tsp (5ml) vanilla extract
  • 8 oz (227g) softened cream cheese
  • 12 oz (340g) whipped topping, thawed

Instructions:

  1. In a large mixing bowl, combine the pumpkin puree, instant pudding mix, pumpkin pie spice, and vanilla extract. Use a hand mixer on medium speed to beat the mixture until it is completely smooth and the pudding powder is fully incorporated.
  2. Add the softened cream cheese to the bowl. Beat on high for 1–2 minutes until the mixture is velvety and no lumps remain.
  3. Using a rubber spatula, gently fold in the thawed whipped topping using a 'cut and fold' motion (cutting through the center and lifting from the bottom) until no white streaks remain.
  4. Transfer the fluff into a serving bowl or an airtight container, cover, and refrigerate for at least 1 hour to allow the stabilizers to set.