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Effortless Pumpkin Fluff Pie

Section: Thanksgiving Dinner Recipes: Create the Perfect Holiday Feast

Just mix together pumpkin, pudding, and whipped topping for an airy pie. No oven needed—just chill it on a graham crust. So easy, you'll want seconds!

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iamcooker.com
Sofia Pitt sofia
Most recent update: Sat, 17 May 2025 21:55:48 GMT
Slice of pumpkin fluff pie on a white plate, topped with whipped cream, cinnamon sprinkled over, and a pumpkin blurred behind. Save
Slice of pumpkin fluff pie on a white plate, topped with whipped cream, cinnamon sprinkled over, and a pumpkin blurred behind. | iamcooker.com

You're gonna love this Pumpkin Fluff Pie. It's super creamy from mixing pumpkin, vanilla pudding, and some cozy spices. The crust is just graham crackers and butter, and you don't even have to bake anything. It's that easy.

What Makes This Pie Stand Out

If you want something fast and tasty, this Pumpkin Fluff Pie is it. The filling is super light and fluffy, and those autumn spices bring the magic. Since it skips the oven, it's awesome for crazy-busy holidays when all the burners are taken.

What You'll Need

  • Main Star: Grab canned pumpkin, just make sure it's not pie filling.
  • Sweet Fluff: Vanilla pudding mix gives this pie its soft texture.
  • Cloud Effect: Let Cool Whip thaw, then add it for that dreamy fluff.
  • Spice Wake-up: Toss in pumpkin spice to warm things up.
  • Crunch Factor: Smash up some graham crackers for the crust.
  • Sweet Level: A little sugar balances it all out.
  • Stick Together: Pour in melted butter so the base holds up.

Let’s Mix It Up

First Make Your Crust
Mix up graham crumbs, cinnamon, butter and sugar, press into the pan, stash it in the fridge.
Work On The Filling
Stir pumpkin, spice, pudding till smooth, then gently fold in the Cool Whip so it stays fluffy.
Now Wait A Bit
Spoon it all into the crust and let it chill at least 4 hours so it gets nice and firm.
Final Touches
Hit the top with another sprinkle of spice or get wild with extra whipped cream if you want.
Slices of pumpkin pie with whipped cream and cookie bits on a glass platter sitting on a wood table.
Slices of pumpkin pie with whipped cream and cookie bits on a glass platter sitting on a wood table. | iamcooker.com

Smart Serving Tips

Keep an eye at the store—you want real pumpkin, not the pie filling stuff. Let the pie sit in the fridge for several hours so it sets up right. Got someone who needs gluten-free? Use gluten-free grahams. Add caramel drizzle or toss some pecans on top if you wanna make it extra special.

How To Store It

Wrap leftovers tight and chill in the fridge for up to three days. Want to make it ahead? Slice pieces, wrap well, freeze up to two months. Before you eat it, let it defrost in the fridge overnight.

Recipe Q&A

→ Should I bake this dessert?

Nope, totally no-bake! Just pop it in the fridge till it firms up.

→ Could I swap in homemade whipped cream?

Cool Whip holds up best, but your own whipped cream can make it runny.

→ What's the minimum chilling time?

Give it at least 4 hours, but overnight is great for getting the texture right.

→ How do I make pumpkin spice myself?

Sure, there's a blend of common spices listed here, so you can make your own at home.

→ Is it okay if I prep this a day early?

Definitely, it'll keep fresh in your fridge for 3 to 4 days with a tight cover.

Effortless Pumpkin Fluff Pie

Enjoy fluffy pumpkin filling on a classic graham crust. It comes together fast with just a few things you probably already have.

Prep Duration
20 min
Cooking Period
240 min
Entire Time Required
260 min
Sofia Pitt: sofia


Difficulty: Beginner

Regional Style: American

Output: 6 Portions (1 pie)

Dietary Attributes: Vegetarian

Needed Ingredients

01 1 sleeve (9 sheets) of graham crackers, crushed (makes about 1 cup crumbs).
02 1/2 teaspoon ground cinnamon.
03 1 tablespoon granulated sugar.
04 1/2 cup of butter, melted and warm.
05 1 small can (15 ounces) of pure pumpkin puree.
06 1 package of vanilla-flavored pudding, 3 ounces only.
07 1 to 1 1/2 teaspoons of pumpkin spice mix.
08 A 12-ounce container of thawed frozen Cool Whip.
09 Optional spice blend idea: Mix 3/4 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp allspice, and 1/4 tsp cloves.

Preparation Steps

Step 01

Crush graham crackers along with cinnamon and sugar. Stir in melted butter, then press firmly into a 9-inch pie dish. Pop it in the fridge for about 10 to 15 minutes.

Step 02

Whisk together the pumpkin, pudding powder, and spices until smooth. Gently fold in the Cool Whip until it's mixed through.

Step 03

Spoon the filling into the prepared crust. Cover tight with plastic wrap and refrigerate for at least 4 hours to set.

Step 04

Feel free to sprinkle extra spice on top if you'd like. Store leftovers in the fridge.

Supplementary Details

  1. Best eaten within 3 to 4 days when kept in the fridge. You can use pre-crushed graham cracker crumbs (1 cup). Make homemade spice mix in advance. Cool Whip holds up better than real whipped cream for this.

Necessary Tools

  • 9-inch pie dish.
  • Food processor for crushing.
  • Handheld mixer.
  • Rubber or silicone spatula.

Allergen Advisory

Review each item for allergens. Consult a medical expert if unsure.
  • Contains dairy (butter, Cool Whip).
  • Contains wheat (graham crackers).

Nutrient Breakdown (per serving)

This information is provided for reference and should not replace consultation with a health professional.
  • Caloric Value: 323
  • Total Fat: 18 g
  • Total Carbohydrate: 39 g
  • Proteins: 2 g