Can I make this ahead of time?

Absolutely. In fact, it’s even better made a day ahead so it has time to fully chill.

Can I use homemade whipped cream instead of Cool Whip?

Yes. Just make sure it’s stabilized so the pie sets properly.

Use a rolling pin to crush graham crackers in a zip-top bag. It’s old school and works like a charm.

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This no bake pumpkin fluff pie is light, creamy, and filled with cozy fall flavor. Easy to make ahead, perfect for holidays or sweet cravings.

Scale

For the crust

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ teaspoon ground cinnamon

6 tablespoons melted butter

For the filling

1 can (15 oz) pure pumpkin puree

1 package (3.4 oz) instant vanilla pudding mix

1 teaspoon pumpkin pie spice

1 tub (8 oz) whipped topping (Cool Whip), thawed

Optional: pinch of nutmeg or cinnamon for dusting

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1. Crush graham crackers into crumbs using a food processor or rolling pin.

2. Mix crumbs with sugar, cinnamon, and melted butter until fully moistened.

3. Press mixture firmly into a 9-inch pie pan and refrigerate while preparing the filling.

4. In a bowl, stir together pumpkin puree, vanilla pudding mix, and pumpkin pie spice.

5. Fold in the thawed whipped topping until fluffy and smooth.

6. Spread the filling into the chilled crust evenly.

7. Chill the pie for at least 4 hours or overnight before serving.

8. Optional: Dust with nutmeg or cinnamon before slicing.

Store covered in the fridge for up to 4 days.

Not recommended for freezing.

Use stabilized whipped cream if swapping Cool Whip.

Customize with crushed pecans or caramel drizzle on top.