Description

Pumpkin Fluff Pie is a no-bake, light, and airy dessert that brings all the comforting flavors of fall into a single bite. Perfect for autumn gatherings, this creamy, mousse-like pie combines pumpkin puree, vanilla pudding mix, and whipped topping to create a quick and easy alternative to traditional pumpkin pie. It’s versatile, customizable, and can be made in advance, making it an ideal dessert for busy holidays like Thanksgiving. Serve it with a graham cracker crust and your choice of garnishes like whipped cream, caramel, or cinnamon for an indulgent yet refreshing treat.

Ingredients

Scale

Graham Cracker Crust

9 sheets of graham crackers 1 sleeve; or 1 approximately 1 cup of graham cracker crumbs
1 tablespoon white granulated sugar
½ teaspoon ground cinnamon
½ cup melted butter

Pumpkin Fluff Filling

1 15oz can pumpkin puree
1 3.oz package vanilla pudding mix
1 – 1 ½ teaspoons pumpkin pie spice* See notes for substitution
1 12oz container frozen whipped topping (i.e. Cool Whip)

Instructions

Add 9 sheets of graham crackers to the bowl of a food processor. Add in 1 tablespoon of granulated sugar and ½ teaspoon of ground cinnamon. Pulse until all of the crackers are broken into fine crumbs.
Empty the graham cracker crumbs into a medium sized bowl and pour in the melted butter. Stir well to moisten the crumbs with the melted butter.
Once the butter and crumbs are well combined, press them firmly into the bottom of a 9″ glass pie plate.
Cover and place your pie plate in the fridge for 10-15 minutes to firm up while you prepare the pumpkin fluff filling.
Add the pumpkin puree to a large bowl.
Add in the vanilla pudding mix and pumpkin pie spice. Beat with a hand mixer until fully combined.
Add in the thawed whipped topping and fold it in with a silicone spatula until completely combined and uniform.
Spread the pumpkin fluff mixture into the chilled graham cracker crust and cover with plastic wrap. Chill for a minimum of 4 hours before slicing and serving! Sprinkle with additional pumpkin pie spice or a pinch of nutmeg for serving.

Notes

Pumpkin Puree vs. Pumpkin Pie Filling: It’s important to use pumpkin puree, not pie filling. Pumpkin puree is unsweetened and unspiced, giving you control over the flavor. Pumpkin pie filling contains added spices and sugar, which can throw off the balance of your dessert.
Whipped Topping: You can substitute Cool Whip with homemade whipped cream, but be aware that homemade whipped cream is less stable. For the best results, use heavy cream whipped to stiff peaks with a touch of sugar and vanilla extract.
Making the Crust: If you choose to make your own graham cracker crust, mix 1 ½ cups of crushed graham crackers with 6 tablespoons of melted butter and ¼ cup of sugar. Press the mixture into the bottom of a pie dish and chill it while preparing the filling.
Chilling: Allow the pie to chill in the refrigerator for at least 4 hours or overnight. The longer chilling time ensures the filling firms up and holds its shape when sliced.
Customizing the Pie:
- For a spicier flavor, increase the cinnamon or add a pinch of ginger, cloves, or cardamom.
- To make a healthier version, use sugar-free pudding mix and low-fat whipped topping.
- A vegan version can be made by using plant-based whipped topping and ensuring the crust is made from vegan-friendly ingredients.
Storage: Cover the pie tightly with plastic wrap and store it in the fridge for up to 3-4 days. If freezing, wrap tightly in both plastic wrap and aluminum foil. It can be frozen for up to 1 month, but allow it to thaw in the fridge before serving.