Gluten Free and Dairy Free Pumpkin Fluff Dessert that is quick and easy to make!
As much as I love pumpkin pie, its really that I love the sweetness of the whipped cream with the pumpkin pie. Not being able to eat gluten anymore means I could take out the extra steps of prep and just enjoy what I like. š
You need minimal ingredients for this treat and a couple jars or sealable tupperware. You can even put these nicely in cups or serving dishes for something more fancy for dessert time.
Use the recipe to grab and go (because I never prepare everything before starting) or grab all your ingredients at once. There’s not a bunch needed for this recipe
Pumpkin Fluff
Needing a gluten free pumpkin dessert or just want something quick and easy that's not a pie–this is it! Use dairy or non dairy whipped cream! Plus you can freeze this in an airtight container or zip bags for up to 2 months. Thaw in the fridge. Stir gently if separating.
Servings: 8 1/2 cups each
Calories: 80kcal
Cost: $5-10
Equipment
- 1 Medium size bowl with lid if you want to store fluff in it
- 1 Mixing spoon
Ingredients
- 1 15 oz can pure pumpkin check ingredients to be sure gluten free
- 1/2 tsp cinnamon
- 1-1/2 tsp pumpkin pie seasoning
- 1 tsp vanilla extract
- 1 tub whipped topping regular or dairy free (So Delicious is my fave dairy free brand)
Instructions
- Stir pumpkin puree, cinnamon, pumpkin pie seasoning, and vanilla together.
- Gently fold in the tub of whipped cream into the mixer to keep it light and fluffy!
- Place in the fridge to chill for at least 20 minutes.
