Description
This easy and delicious Pumpkin Fluff Pie recipe combines creamy pumpkin filling with a buttery graham cracker crust, creating the perfect no-bake dessert. Made with pumpkin puree, vanilla pudding mix, and whipped topping, this fall-inspired treat is the perfect addition to any gathering, offering the cozy flavors of pumpkin pie without the hassle of baking.
Ingredients
For the Graham Cracker Crust:
- Graham crackers
- Sugar
- Cinnamon
- Butter
For the Pumpkin Fluff Filling:
- Pumpkin puree
- Vanilla pudding mix (dry)
- Frozen whipped topping (Cool Whip)
- Pumpkin pie spice
Instructions
- Prepare the crust: In a food processor, pulse graham crackers, sugar, and cinnamon until fine crumbs form. Add melted butter, stir to combine, and press into the bottom of a 9-inch pie dish. Refrigerate for 10-15 minutes.
- Make the pumpkin fluff filling: In a large bowl, combine pumpkin puree, vanilla pudding mix, and pumpkin pie spice. Mix well with a hand mixer. Gently fold in thawed whipped topping until fully combined.
- Assemble the pie: Spread the pumpkin fluff mixture into the chilled graham cracker crust. Cover and refrigerate for at least 4 hours before serving.
- Serve: Optionally, garnish with extra pumpkin pie spice or nutmeg.
Notes
- If you’re short on time, a store-bought graham cracker crust will work perfectly.
- This pie is best served chilled, making it an ideal make-ahead dessert.
- You can substitute Cool Whip with homemade whipped cream or a lighter alternative for a different taste.
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
