Pumpkin Fluff Pie

This easy and creamy No Bake Pumpkin Fluff Pie is the perfect solution to your dessert woes. Super simple to put together, filled with pumpkin spice flavor, and requires no oven time. The best way to enjoy pumpkin, without the hours of prep and baking!

You may have seen my recent recipe for Pumpkin Fluff and thought to yourself, "Hmmm, looks good, but I'm not really feeling a dip right now." Well, Pumpkin Fluff Pie is here to the rescue! The exact same recipe is transformed into a delicious no bake pie!

The perfect creamy, airy, and pumpkiny no bake pie with just 8 simple ingredients!

Pumpkin puree is whipped with vanilla pudding mix and pumpkin pie spice, folded together with Cool Whip, and spread into a buttery no bake graham cracker crust. Can it get any better than that!?

Best of all, this recipe is super easy to customize to your dietary needs. Just see the "substitutions" section of this post for some suggestions!

Let's get started!

Ingredients

For the graham cracker crust:

• Graham crackers
• Sugar
• Cinnamon
• Butter

For the Pumpkin Fluff filling:

• Pumpkin puree: Make sure to purchase pumpkin puree, and not pumpkin pie filling. The two cannot be used interchangeably.
• Vanilla pudding mix: You will need a 3.5oz box of vanilla pudding mix. Don't worry about preparing it according to the instructions, you just need the dry mix to make pumpkin fluff pie.
• Frozen whipped topping: Also known as Cool Whip, you will need a 12oz container and it will need to be thawed. Just place it out on the counter for a few hours, or in the fridge overnight.
• Pumpkin pie spice: This gives that classic pumpkin pie flavor. If you don't have pumpkin pie spice, or can't find it, see my substitutions section or the recipe card for an easy swap.

Instructions

No Bake Graham Cracker Pie Crust

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.

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.

Substitutions

Graham cracker crumbs: If you don't have a food processor, you can use 1 cup of prepared graham cracker crumbs in place of the 9 sheets of graham crackers.

Light / lower calories: Substitute the vanilla pudding mix for sugar free vanilla pudding mix, and use sugar free or light Cool Whip. If available, you can substitute the graham crackers for a lower fat version.

Gluten free: Use gluten-free graham cracker crumbs in place of the conventional gluten free graham crackers in this recipe.

Pumpkin pie spice: If you don't have pumpkin pie spice on hand, you can make your own blend by combining ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon allspice, and ¼ teaspoon ground cloves. This will make more than you need to make this Pumpkin Fluff Pie, but you can store the extras or use them to make a Pumpkin Spice Latte.

Tips for Success

• Pay close attention to the sizes that are called for in the recipe. Since this recipe for Pumpkin Fluff Pie uses prepacked ingredients that come in various sizes, it's important to note those sizes before you go shopping!
• Chill your pie for a minimum of 4 hours before slicing and serving. 8 hours or overnight is even better.
• Keep your pie tightly covered with plastic wrap in order to keep it as fresh as possible while it is in the refrigerator. This will help the texture and extend the storage life of your dessert.

More No Bake Pumpkin Recipes

• No Bake Pumpkin Cheesecake Bars
• Gingerbread Pumpkin Icebox Cake - The Busy Baker
• Pumpkin Pie Lush Dessert - The Domestic Rebel
• Pumpkin Cheesecake Trifle - Glorious Treats

Pumpkin Fluff Pie

Pumpkin Fluff Pie is creamy, airy, and so easy to make! With just a few simple ingredients you can be well on your way to a delicious n bake dessert.

4.60 from 15 votes

Print Pin Rate

Course: No Bake Desserts

Cuisine: American

Prep Time: 20 minutes minutes

Additional Time: 4 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 6 servings

Calories: 323kcal

Author: Dorothy Bigelow

Ingredients

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.

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Notes

Storage: Keep refrigerated and tightly covered. Will last 3-4 days in the fridge.

With graham cracker crumbs: If you purchase your graham cracker crumbs prepared, you can use them for this recipe! You will need to substitute the 9 sleeves of graham crackers for approximately 1 cup of graham cracker crumbs. Stir in the granulated sugar and cinnamon and proceed with the recipe as directed.

*Pumpkin pie spice substitute: If you don't have pumpkin pie spice, you can use this recipe to create your own blend. This will make approximately 2 teaspoons, so you will have some leftover (the recipe calls for 1.5 teaspoons). Store your extra pumpkin pie spice in a small airtight container. You can easily double, triple, or quadruple the recipe to make a larger amount to store for future recipes.

• ¾ teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon cloves

Nutrition

Serving: 1slice | Calories: 323kcal | Carbohydrates: 39g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 465mg | Fiber: 2g | Sugar: 25g

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