Effortless Pumpkin Fluff Pie (Printable Format)
Enjoy fluffy pumpkin filling on a classic graham crust. It comes together fast with just a few things you probably already have.
# 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:
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.
02 -
Whisk together the pumpkin, pudding powder, and spices until smooth. Gently fold in the Cool Whip until it's mixed through.
03 -
Spoon the filling into the prepared crust. Cover tight with plastic wrap and refrigerate for at least 4 hours to set.
04 -
Feel free to sprinkle extra spice on top if you'd like. Store leftovers in the fridge.
# Supplementary Details:
01 -
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.