How to Make Pumpkin Fluffer Nuggets Video

How to Make Pumpkin Fluffer Nuggets

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How to Make Pumpkin Fluffer Nuggets -

Watch this video of TV360 to learn how to make a great low fat dessert, pumpkin fluffer nuggets.

How to Make Pumpkin Fluffer Nuggets -

Watch this video of TV360 to learn how to make a great low fat dessert, pumpkin fluffer nuggets.

Added: 11/15/09

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How to Make Pumpkin Fluffer Nuggets Pumpkin Fluffer Nuggets Recipe RealMeals.TV Tips for Making Pumpkin Fluffer Nuggets tv360

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By: Guest More than a year ago

This sounds uhm, INTERESTING. How about the sizes of the products you're using, instead of just "half" of this or that? Also, is that pure pumpkin, or pumpkin pie mix? I'm assuming pure pumpkin, but clarification would be ideal. I'm thinking this one needs to go back to the drawing board, sorry.

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How to Make Pumpkin Fluffer Nuggets

Hi, my name is Randi Wood and today I'm going to be making a recipe for you called Pumpkin Fluffernuggets. I know it’s kind of a weird word but that will makes extra fun to make. First thing, we’re going to add is Pumpkin, so you go and take your spatula. Dish out all the pumpkin into the bowl and you’re going to take the Cool Whip, this Cool Whip is been out in the counter for about 15 minutes. So it should be good and thawed. So you’re got to need this half of a container, here we go. I’ll skip that with a little mix around first. So one of these Fluffernuggets are only 27 to 30 calories, which is fantastic. You can have three and not going to feel guilty, now we are going to add half a package of the sugar- free vanilla pudding. You’re just going to sprinkle it in, it add a really good flavor to the mixture. So I am just folding right now, I find that helps mix everything best. So just take from underneath and fold on top. Okay, now I'm going to put the last ingredient in which is the sesame snaps. So what I am going to do is I am going to break the sesame snaps as much as I can while there still in the package. Maybe pound them a little bit, and I will open it up over the bowl so that I don’t make a mess. And I'm just going to sprinkle them in and what I'm going to do is I'm actually reserve a little bit of the package to sprinkle on top when we’re finish. So I will just set that back to the side and I will this in – there we go. Nicely mixed and then we’re going to use our muffin tin and we are going to spoon a heaping tablespoon pretty much into the muffin tin. You know we have to be smoother anything like that, you can just fluff them in. And then I am just going to use the rest of my sesame snaps that I have set aside, crunch them up a little bit. It’s just going to some into my hand and just sprinkles them on top. So that is the last step as far as preparation is concerned. Now all we have to do is to put them into the freezer for a couple of hours and we get to taste them. So it’s been a couple of hours, I think the Pumpkin Fluffernuggets are ready to eat. So you can just take a spoon or a fork and you just run along the edges. And then it pop out really easily, just like that, let’s have a taste. So good and you don’t even have to feel guilty.

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Hi, my name is Randi Wood and today I'm going to be making a recipe for you called Pumpkin Fluffernuggets. I know it’s kind of a weird word but that will makes extra fun to make. First thing, we’re going to add is Pumpkin, so you go and take your spatula. Dish out all the pumpkin into the bowl and you’re going to take the Cool Whip, this Cool Whip is been out in the counter for about 15 minutes. So it should be good and thawed.

So you’re got to need this half of a container, here we go. I’ll skip that with a little mix around first. So one of these Fluffernuggets are only 27 to 30 calories, which is fantastic. You can have three and not going to feel guilty, now we are going to add half a package of the sugar- free vanilla pudding. You’re just going to sprinkle it in, it add a really good flavor to the mixture.

So I am just folding right now, I find that helps mix everything best. So just take from underneath and fold on top. Okay, now I'm going to put the last ingredient in which is the sesame snaps. So what I am going to do is I am going to break the sesame snaps as much as I can while there still in the package. Maybe pound them a little bit, and I will open it up over the bowl so that I don’t make a mess.

And I'm just going to sprinkle them in and what I'm going to do is I'm actually reserve a little bit of the package to sprinkle on top when we’re finish. So I will just set that back to the side and I will this in – there we go.

Nicely mixed and then we’re going to use our muffin tin and we are going to spoon a heaping tablespoon pretty much into the muffin tin. You know we have to be smoother anything like that, you can just fluff them in. And then I am just going to use the rest of my sesame snaps that I have set aside, crunch them up a little bit.

It’s just going to some into my hand and just sprinkles them on top. So that is the last step as far as preparation is concerned. Now all we have to do is to put them into the freezer for a couple of hours and we get to taste them.

So it’s been a couple of hours, I think the Pumpkin Fluffernuggets are ready to eat. So you can just take a spoon or a fork and you just run along the edges. And then it pop out really easily, just like that, let’s have a taste.

So good and you don’t even have to feel guilty.

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