Description
This Delightful Pumpkin Fluff Pie is a creamy, no-bake dessert perfect for cozy fall nights. Featuring a spiced graham cracker crust and a fluffy pumpkin filling made with pumpkin puree, vanilla pudding mix, pumpkin pie spice, and whipped topping, it’s an easy and festive treat that requires minimal prep and refrigeration time.
Ingredients
Scale
Crust
- 9 sheets graham crackers (or about 1 cup of crumbs)
- 1 tablespoon white granulated sugar
- 0.5 teaspoon ground cinnamon
- 0.5 cup melted butter
Filling
- 1 can (15oz) pumpkin puree
- 1 package (3oz) vanilla pudding mix
- 1 to 1.5 teaspoons pumpkin pie spice
- 1 container (12oz) frozen whipped topping (thawed)
Instructions
- Prepare the Crust: Start by placing the graham crackers, granulated sugar, and ground cinnamon into the bowl of a food processor. Pulse until the mixture forms fine crumbs resembling sand.
- Mix Crust Ingredients: Pour the graham cracker crumbs into a medium-sized bowl and drizzle in the melted butter. Stir well until the crumbs are evenly moistened and stick together.
- Form the Crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch glass pie plate, using your fingers or the back of a spoon to compact it.
- Chill the Crust: Cover the pie plate with plastic wrap and refrigerate for 10-15 minutes to set the crust.
- Prepare the Filling: In a large bowl, combine the pumpkin puree, vanilla pudding mix, and pumpkin pie spice. Use a hand mixer to beat the ingredients together until the mixture is smooth and fully combined.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the pumpkin mixture, using a silicone spatula to keep the fluffiness intact.
- Assemble the Pie: Spread the pumpkin fluff filling evenly into the chilled graham cracker crust.
- Chill the Pie: Cover the pie with plastic wrap and refrigerate for a minimum of 4 hours to allow the filling to set and flavors to meld before serving.
Notes
- For best results, use well-thawed whipped topping to avoid lumps in the filling.
- The pie can be made up to one day in advance and stored in the refrigerator.
- To make the crust gluten-free, substitute gluten-free graham crackers.
- Adjust the amount of pumpkin pie spice according to your taste preference.
- For a more intense pumpkin flavor, use pure pumpkin puree rather than pumpkin pie filling.
