Pumpkin Peanutbutter Fluff Recipes

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3-INGREDIENT PUMPKIN FLUFF



3-Ingredient Pumpkin Fluff image

Yield 4-6

Number Of Ingredients 4

1 (15 oz) can of pumpkin
1 (8 oz) tub of Cool Whip
1 (5 oz) box of instant vanilla pudding mix (do not make the pudding)
1 tsp pumpkin pie spice (optional)

Steps:

  • Instructions Mix all of the ingredients together in a bowl. Spoon each serving into a bowl, a glass, or dump the entire thing into a pie crust (graham cracker is delicious). Chill for 1-2 hours. Serve and enjoy! 3-Ingredient Pumpkin Fluff was last modified: May 22nd, 2017 by Chelsey

PUMPKIN FLUFF RECIPE



Pumpkin Fluff Recipe image

Festive fall pumpkin fluff makes a perfect dip. You can also use it as pumpkin whipped cream.

Provided by Shari

Categories     Sides

Time 5m

Number Of Ingredients 5

1 (5.3 ounce) package instant vanilla pudding mix
1 (15 ounce) can pure pumpkin
1 teaspoon pumpkin pie spice
1 (16 ounce) container cool whip, thawed
Optional: Items for dipping

Steps:

  • In a large bowl mix together the vanilla pudding mix, pumpkin, and pumpkin pie spice until well blended.
  • Fold in half of the whipped topping. Then, fold in the remaining whipped topping until well blended.
  • Serve with items for dipping or top your favorite fall dessert or breakfast items.

PUMPKIN FLUFF



Pumpkin Fluff image

Fluffy pumpkin.

Provided by B Turner

Categories     Desserts

Time 5m

Yield 8

Number Of Ingredients 6

1 (15 ounce) can pumpkin puree
1 (8 ounce) container whipped topping (such as Cool Whip®)
1 (3.4 ounce) package instant vanilla pudding mix
6 teaspoons white sugar
½ teaspoon pumpkin pie spice
¼ teaspoon vanilla extract

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 YOGURT FLUFF



Pumpkin Yogurt Fluff image

Healthy and delicious pumpkin yogurt fluff. Serve with ginger snaps or graham crackers.

Provided by Corrine Gay

Categories     Pumpkin Recipes

Time 5m

Yield 8

Number Of Ingredients 5

1 (15 ounce) can pumpkin puree
1 (6 ounce) container nonfat vanilla yogurt
1 pkg. (4 serving size) instant sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 (8 ounce) container reduced-fat frozen whipped topping, thawed

Steps:

  • Stir together pumpkin puree, yogurt, pudding mix, and pumpkin pie spice in a bowl until mixture starts to thicken. Gently fold in whipped topping.
  • Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 26.3 g, Cholesterol 1.1 mg, Fat 3.7 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 3.4 g, Sodium 651.3 mg, Sugar 7.9 g

DELICIOUS PUMPKIN FLUFF



Delicious Pumpkin Fluff image

We love pumpkin in our house. This yummy dessert is one that you will want to hold onto and have many copies for friends on hand! This recipe is from an old freind's family recipe collection!

Provided by Dine Dish

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 11

3 large eggs
1 (1 lb) can pumpkin
1 1/2 cups sugar
1 (12 ounce) can evaporated milk
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 (18 1/4 ounce) box yellow cake mix
3/4 cup melted margarine
1 cup chopped pecans
Cool Whip

Steps:

  • Mix together eggs, pumpkin, sugar, milk and spices on medium speed in mixer bowl.
  • Pour into a greased 9x13 inch pan.
  • Sprinkle a dry yellow cake mix over the batter.
  • Drizzle melted margarine over the top of the cake mix.
  • Bake at 350 degrees for 30 minutes.
  • Take out of the oven and sprinkle nuts over the dessert.
  • Return to the oven and bake 30 minutes more.
  • Serve with a dollop of Cool Whip.

Nutrition Facts : Calories 6181.5, Fat 316.4, SaturatedFat 60.3, Cholesterol 743.5, Sodium 5571.6, Carbohydrate 790.3, Fiber 21.3, Sugar 536, Protein 81.2

PEANUT BUTTER PUMPKIN "FUDGE" RECIPE BY TASTY



Peanut Butter Pumpkin

Here's what you need: nut butter, pumpkin puree, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, flaky sea salt

Provided by Crystal Hatch

Categories     Desserts

Yield 12 servings

Number Of Ingredients 7

2 cups nut butter, of preference
1 cup pumpkin puree
½ cup coconut oil
¼ cup maple syrup
2 teaspoons vanilla extract
½ teaspoon pumpkin pie spice, or ¼ teaspoon cinnamon and ¼ teaspoon nutmeg
¼ teaspoon flaky sea salt, plus more for garnish

Steps:

  • In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.
  • Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.
  • Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.
  • Cut into squares. Serve chilled.
  • Enjoy!

Nutrition Facts : Calories 339 calories, Carbohydrate 12 grams, Fat 30 grams, Fiber 4 grams, Protein 8 grams, Sugar 5 grams

PEANUT BUTTER PUMPKIN PIE



Peanut Butter Pumpkin Pie image

This was sent to me through a newsletter that I subscribe to. I love PB & I love pumpkin. Interesting how the two shall meet.

Provided by VKuuipo Bridges

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

3 eggs
1 (16 ounce) can pumpkin
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 cup creamy peanut butter
2 teaspoons pumpkin pie spice (you may substitute 1/2 teaspoon EACH ground cinnamon, nutmeg, ginger and allspice)
1/2 teaspoon salt
1/2 pint light cream (you may substitute half and half)
unbaked deep dish pie shell

Steps:

  • Preheat oven to 350°.
  • In large bowl, with wire whisk, beat eggs. Beat in pumpkin, sugars, peanut butter, pumpkin pie spice and salt.
  • Gradually add light cream, beating until blended; pour into pie crust.
  • Bake 65 minutes or until knife inserted in center comes out clean.
  • On wire rack, let cool.
  • Garnish, if desired, with whipped cream.

PEANUT BUTTER PUMPKIN BREAD



Peanut Butter Pumpkin Bread image

My husband brought this recipe home from the office more than 20 years ago. Each fall, I bake several of these lovely loaves to share with family and friends. Pumpkin and peanut butter are a unique, delicious combination.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) solid-pack pumpkin
4 large eggs, room temperature
1 cup vegetable oil
3/4 cup water
2/3 cup peanut butter

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine the pumpkin, eggs, oil, water and peanut butter. Stir into dry ingredients just until moistened. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 228 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 223mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

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