Pumpkin Fluff Pie Recipe
Pumpkin Fluff Pie is a light and creamy dessert perfect for fall gatherings. It features a crisp graham cracker crust filled with a fluffy pumpkin-flavored filling made with pumpkin puree, vanilla pudding mix, pumpkin pie spice, and whipped topping. This no-bake pie is easy to prepare and chilled until set, offering a delicious and refreshing twist on classic pumpkin pie.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake, Mixing, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Graham Cracker Crust
- 9 sheets of graham crackers (approximately 1 cup of graham cracker crumbs)
- 1 tablespoon white granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup melted butter
Pumpkin Fluff Filling
- 1 (15 oz) can pumpkin puree
- 1 (3.4 oz) package vanilla pudding mix
- 1 to 1 ½ teaspoons pumpkin pie spice (see notes for substitution)
- 1 (12 oz) container frozen whipped topping, thawed (e.g., Cool Whip)
Instructions
- Prepare the crust: Place the graham crackers, granulated sugar, and ground cinnamon into a food processor and pulse until the crackers turn into fine crumbs.
- Mix crust ingredients: Transfer the crumbs to a medium bowl, then add melted butter and stir until all crumbs are moistened and the mixture resembles wet sand.
- Form crust: Press the crumb mixture firmly into the bottom of a 9-inch glass pie plate, covering the base evenly. Cover and refrigerate for 10-15 minutes to set.
- Make the filling: In a large bowl, add pumpkin puree, vanilla pudding mix, and pumpkin pie spice. Use a hand mixer to beat until the mixture is smooth and fully combined.
- Fold in whipped topping: Gently fold the thawed whipped topping into the pumpkin mixture using a silicone spatula until the filling is uniform and fluffy.
- Assemble the pie: Spread the pumpkin fluff filling evenly over the chilled graham cracker crust.
- Chill to set: Cover the pie with plastic wrap and refrigerate for at least 4 hours to allow it to firm up before serving.
- Serve: Optionally, sprinkle with additional pumpkin pie spice or a pinch of nutmeg just before serving for added flavor and garnish.
Notes
- If you don’t have pumpkin pie spice, you can substitute with ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and a pinch of ground cloves.
- Make sure the whipped topping is fully thawed before folding it into the pumpkin mixture to ensure a smooth consistency.
- For a gluten-free version, use gluten-free graham crackers.
- Use a deep 9-inch glass pie plate to accommodate the fluffy filling.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg
Keywords: pumpkin fluff pie, no bake pumpkin pie, pumpkin dessert, graham cracker crust pumpkin pie, easy fall dessert
Find it online: https://mixitwitjoe.com/pumpkin-fluff-pie-recipe/
