Pumpkin Fluff Pie (No Bake & Creamy Fall Favorite!)
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.