Pumpkin Fluff Pie

Why You’ll Love Pumpkin Fluff Pie Recipe

This pie combines the rich taste of pumpkin with the airy lightness of whipped topping for a perfectly balanced dessert. It’s incredibly easy to make—no baking required—and can be prepared ahead of time, making it ideal for holidays, potlucks, or weeknight treats. The graham cracker crust provides just the right crunch to complement the smooth and fluffy filling.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned pumpkin purée (not pumpkin pie filling)

• Instant vanilla pudding mix

• Pumpkin pie spice

• Frozen whipped topping (thawed)

• Milk (cold)

• Graham cracker pie crust (store-bought or homemade)

• Optional toppings: whipped cream, crushed graham crackers, cinnamon, chopped pecans

Directions

1. In a large mixing bowl, whisk together the cold milk, instant pudding mix, and pumpkin pie spice until smooth and thickened.

2. Add the canned pumpkin and mix until fully combined.

3. Gently fold in the thawed whipped topping until the mixture is light and fluffy.

4. Spoon the filling into the graham cracker crust and spread evenly.

5. Refrigerate for at least 3–4 hours, or until set.

6. Before serving, garnish with whipped cream, cinnamon, or your favorite toppings if desired.

Servings and timing

Serves: 8
Prep time: 10 minutes
Chill time: 3–4 hours
Total time: Approximately 3 hours 10 minutes

Variations

• Mini pies: Use mini graham cracker crusts for individual servings.

• Spiced up: Add extra cinnamon or nutmeg for a stronger spice flavor.

• Gingerbread crust: Swap graham cracker crust for a gingersnap crust for added warmth.

• Chocolate version: Use chocolate pudding and a chocolate crust for a twist.

• Vegan version: Use plant-based pudding mix, non-dairy milk, and coconut whipped topping.

Storage/Reheating

• Refrigerate: Store covered in the fridge for up to 4 days.

• Freezing: Freeze the pie (without toppings) for up to 2 months. Thaw in the fridge before serving.

• Do not reheat: This is a chilled dessert and not intended for heating.

FAQs

Can I make this pie ahead of time?

Yes, it’s actually better when made ahead. Prepare it the day before and refrigerate until ready to serve.

Can I use homemade whipped cream instead of frozen whipped topping?

Yes, just make sure it’s whipped to stiff peaks so the texture remains light and fluffy.

Does this pie need to be baked?

No, it’s completely no-bake. Just mix, chill, and serve.

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling is pre-sweetened and spiced, which can affect the flavor and consistency.

Can I use sugar-free pudding mix?

Yes, sugar-free pudding works well in this recipe and will reduce the overall sugar content.

How do I make a homemade graham cracker crust?

Mix crushed graham crackers with melted butter and a bit of sugar, then press into a pie dish and chill before filling.

Can I use other flavors of pudding?

Yes, try butterscotch or cheesecake-flavored pudding for a fun variation.

Is this pie gluten-free?

Use a gluten-free crust and verify that all other ingredients are gluten-free to make it suitable.

Can kids help make this recipe?

Absolutely! It’s a great no-bake recipe for kids to help with mixing and assembling.

Why is my pie not setting properly?

Make sure to use instant pudding and cold milk. Also, allow enough chill time for the filling to firm up.

Conclusion

Pumpkin Fluff Pie is the ultimate easy dessert that delivers all the cozy, spiced flavors of fall in a light, creamy bite. With no baking required and just a handful of simple ingredients, it’s the perfect make-ahead treat for any occasion. Serve it chilled with your favorite toppings, and watch it disappear slice by slice.

Pumpkin Fluff Pie

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This Pumpkin Fluff Pie is a light, creamy twist on traditional pumpkin pie. Made with pumpkin puree, whipped topping, and warm spices in a graham cracker crust, it’s the perfect no-bake dessert for fall gatherings, Thanksgiving, or anytime you crave pumpkin without the fuss.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes + chill time
• Yield: 8 servings
• Category: Dessert, No-Bake
• Method: Mixing, Chilling
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 (15 oz) can pumpkin puree
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 (8 oz) tub whipped topping (like Cool Whip), thawed
• 1 pre-made graham cracker crust (9-inch)
• Optional: extra whipped topping and cinnamon for garnish

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Instructions

• In a large bowl, whisk together pumpkin puree, instant vanilla pudding mix, pumpkin pie spice, and cinnamon until smooth.
• Gently fold in the whipped topping until fully combined and fluffy.
• Spoon the pumpkin mixture into the graham cracker crust, smoothing the top.
• Refrigerate for at least 4 hours or overnight to set.
• Before serving, garnish with extra whipped topping and a sprinkle of cinnamon, if desired.

Notes

• For a stronger spice flavor, add a pinch of nutmeg or clove.
• Use sugar-free pudding and light whipped topping for a lighter version.
• This pie freezes well—wrap tightly and thaw in the fridge before serving.
• Want a homemade crust? Make your own graham cracker crust for extra flavor.