Pumpkin Fluff Pie Recipe | Easy No-Bake Dessert
This Pumpkin Fluff Pie is light, creamy, and full of cozy spice—perfect for beginner bakers. With a buttery graham cracker crust and fluffy pumpkin filling, it’s a no-bake dessert you’ll love making for holidays or simple fall nights.
Ingredients
For the Graham Cracker Crust:
- 9 sheets graham crackers about 1 cup crumbs
- 1 tbsp white granulated sugar
- ½ tsp ground cinnamon
- ½ cup melted butter
For the Pumpkin Fluff Filling:
- 1 15 oz can pumpkin puree
- 1 3.4 oz package vanilla pudding mix
- 1 – 1 ½ tsp pumpkin pie spice
- 1 12 oz container frozen whipped topping, thawed
Instructions
- Add graham crackers, sugar, and cinnamon to a food processor. Pulse until fine crumbs form.
- Transfer crumbs to a bowl, stir in melted butter until fully moistened.
- Press mixture firmly into a 9-inch pie plate. Chill 10–15 minutes.
- In a large bowl, beat pumpkin puree, pudding mix, and pumpkin pie spice until smooth.
- Gently fold in whipped topping with a spatula until creamy and uniform.
- Spread the filling into the chilled crust and smooth the top.
- Cover with plastic wrap and refrigerate at least 4 hours or overnight.
- Sprinkle with extra pumpkin pie spice before serving.
Notes
For best results, let Pumpkin Fluff Pie chill overnight to set fully. Try swapping graham crackers with crushed gingersnaps for a spiced twist.
Nutrition (per slice, 1/8 pie – estimated)
Calories: 285
Carbohydrates: 36g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Fiber: 2g
Sugar: 21g
Sodium: 250mg