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–+ servings
A slice of pumpkin fluff pie, with a fork sinking down into it for a bite.

Pumpkin Fluff Pie

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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.
Course No Bake Desserts
Cuisine American
Prep Time 20 minutes
Additional Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
Calories 323
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.

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