Weight Watchers Pumpkin Fluff Recipe

I love me some pumpkin pie. As in I could seriously probably sit down with a tub of cool whip, a whole pumpkin pie and eat the entire thing. Ok, well maybe not but I love the stuff!

I don’t know what the points are for a slice of regular pumpkin pie but last night at my meeting a recipe was shared and it sounded delicious so I had to try it and even though I don’t know the points for a piece of the ‘regular’ pie I certainly do know this recipe below is way lower and healthier!

Pumpkin Fluff
1 cup =’s 1 point


2 packages vanilla sugar free instant pudding
2 1/4 cups skim milk
16 ounce can of pumpkin
1/4 teaspoon pumpkin pie spice
8 ounce tub of fat free cool whip


1. Whisk together vanilla pudding and milk until thick (about a minute or so).

2. Add (to the pudding/milk mixture) pumpkin, pumpkin pie spice and fold in cool whip.

Note: I liked it even better today after it sat in the fridge all night and got super chilled.

What’s one of your favorite (healthy) treats during the holidays? Please share!


13 Responses to Weight Watchers Pumpkin Fluff Recipe

  1. Kim says:

    Sounds yummy! I’ll have to try this. Thanks for sharing, Tishia.
    Kim´s last blog post ..Kids Get Cancer Too!

    • Admin - Tishia says:

      Kim it’s delicious! You could even put the ‘fluff’ stuff into a graham cracker crust if you want. I just chose to skip that because I didn’t want to add any more points to it!

  2. ragemichelle says:

    Awesome recipe. My 12 year old son LOVES pumpkin pie. I think I’ll make him one of these.
    ragemichelle´s last blog post ..Lies- Damn Lies and Statistics

    • Admin - Tishia says:

      Thanks for your comment 🙂 My son (he’s 12 also!) does not like pumpkin pie but for some odd reason he really loved this!

  3. Christine says:

    We made this tonight! YUM! I used Cheesecake pudding because that is what I had – still yum!
    Christine´s last blog post ..Questions Answered – Part 1

    • admin says:

      Christine – cheesecake pudding in it would be soooo gooood! I’ll have to try that next time I make it.

  4. Sandra says:

    This recipe is also very good with Butterscotch (sugar free/fat free) Instant Pudding.

  5. Toni says:

    I made this and I believe the recipe has too much milk. Mine was very watery and had no “fluff” to it. I watched a video about how to make it and it only called for 1/2 cup skim milk. I plan on making it with not as much milk and I’ll let you know how it turns out.

  6. Debbie says:

    Try crisping won ton wraps in a muffin tin and using as a low point crust for individual pies. Don’t add filling ahead of time though as “crusts” will get soggy.

  7. Samantha says:

    Being guilty of eating an entire pumpkin pie, this recipe is hard to resist. I make this without the skim milk and it is amazing. It’s my go-to snack.

    • admin says:

      It’s been a long time since I’ve made this recipe. But I remember that when I did make it, not eating it all at once was hard for me! LOL