Imagine the light, airy texture of pumpkin mousse combined with the rich, spiced flavor of a classic pumpkin pie, all nestled in a buttery graham cracker crust. Now, imagine making it without ever turning on your oven. That’s the magic of this incredible No-Bake Pumpkin Fluff Pie! This recipe transforms the beloved “Pumpkin Fluff” dip into an elegant and effortless pie that is destined to become a star on your holiday dessert table. It’s creamy, dreamy, and the perfect stress-free dessert for any fall gathering.
Why This No-Bake Pie is a Game-Changer
This recipe is the perfect solution for easy holiday entertaining. Here’s why you’ll love it:
- 100% No-Bake: Keep your oven free for the main course! This entire pie, from the crust to the filling, comes together without any baking required.
- Light and Creamy Texture: Unlike dense, traditional pumpkin pie, this fluff pie is wonderfully light, airy, and mousse-like.
- Incredibly Easy to Make: With simple ingredients and straightforward steps, it’s a foolproof recipe for bakers of all skill levels.
- Perfect for Making Ahead: This pie needs to chill to set, making it the ideal dessert to prepare a day in advance of a big holiday meal, saving you time and stress.
Your Simple Ingredient Checklist
This recipe is broken down into two easy parts: the classic graham cracker crust and the creamy pumpkin fluff filling.
For the No-Bake Graham Cracker Crust:
- Graham Cracker Crumbs: 1 ½ cups.
- Sugar: ¼ cup granulated sugar.
- Cinnamon: ½ teaspoon ground cinnamon.
- Butter: 6 tablespoons of unsalted butter, melted.
For the Creamy Pumpkin Fluff Filling:
- Pumpkin Puree: 1 (15-ounce) can of 100% pure pumpkin puree.
- Instant Pudding Mix: 1 (3.4-ounce) box of instant vanilla or cheesecake pudding mix (just the dry powder).
- Pumpkin Pie Spice: 2 teaspoons.
- Whipped Topping: 1 (8-ounce) tub of Cool Whip or similar frozen whipped topping, thawed.
Step-by-Step Guide to Your Easiest Pie Ever
Follow these simple steps to create a show-stopping no-bake dessert.
Part 1: Prepare the Graham Cracker Crust
- Combine Dry Ingredients: In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and ground cinnamon.
- Add Butter: Pour the melted butter into the crumb mixture. Mix with a fork until all the crumbs are evenly moistened and the mixture resembles wet sand.
- Press Into Pan: Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a glass or measuring cup to pack it down tightly.
- Chill the Crust: Place the crust in the freezer for at least 15-20 minutes to firm up while you prepare the filling.
Part 2: Mix the Pumpkin Fluff Filling
- Combine Pumpkin and Pudding: In a large bowl, whisk together the pumpkin puree, the dry instant pudding mix, and the pumpkin pie spice until it is smooth and well combined.
- Fold in Whipped Topping: Using a spatula, gently fold the thawed whipped topping into the pumpkin mixture. Continue to fold until no white streaks remain and the filling is light, airy, and uniform in color.
Part 3: Assemble and Chill
- Fill the Crust: Retrieve your chilled graham cracker crust from the freezer. Spoon the pumpkin fluff filling into the crust and spread it out into an even, smooth layer.
- The Most Important Step: Chill! Cover the pie with plastic wrap or a lid and place it in the refrigerator to chill for at least 4 hours, or preferably overnight. This step is essential for the filling to set properly so you can get clean, beautiful slices.
- Serve: When ready to serve, you can top the pie with extra whipped cream and a sprinkle of cinnamon. Slice and enjoy!
Tips for Perfect Pumpkin Fluff Pie
- Use Just the Dry Pudding Mix: Do not prepare the instant pudding according to the package directions. The dry mix combines with the moisture in the other ingredients to perfectly set the filling.
- Tightly Packed Crust: The key to a no-bake crust that holds together is packing the crumbs down very firmly. Don’t be shy!
- Give it Time to Chill: Rushing the chilling time will result in a soft, messy pie. Chilling for at least 4 hours is non-negotiable for the best results.
- Make it Gluten-Free: This recipe is easily adapted for a gluten-free diet by using gluten-free graham crackers for the crust.
Easy No-Bake Pumpkin Fluff Pie: The Ultimate Holiday Dessert
This no-bake pumpkin fluff pie is the ultimate fall dessert—light, creamy, and bursting with cozy pumpkin spice flavor. Nestled in a buttery graham cracker crust, it’s a fuss-free favorite for holidays or any autumn gathering.
Equipment
- Mixing bowls
- pie plate (9-inch)
- Spatula
- Measuring Cups and Spoons
- Whisk
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
- 1 can (15 oz) 100% pumpkin puree
- 1 box (3.4 oz) instant vanilla or cheesecake pudding mix (dry only)
- 2 tsp pumpkin pie spice
- 1 tub (8 oz) Cool Whip or other whipped topping, thawed
Instructions
- In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir until the mixture resembles wet sand.
- Press mixture firmly into the bottom and sides of a 9-inch pie plate. Freeze for 15–20 minutes while preparing the filling.
- In a large bowl, whisk together pumpkin puree, dry pudding mix, and pumpkin pie spice until smooth.
- Gently fold in the thawed whipped topping using a spatula until fully combined and fluffy.
- Remove crust from freezer and fill with pumpkin mixture. Smooth out the top evenly.
- Cover and refrigerate at least 4 hours or overnight. Slice and serve with optional whipped topping and cinnamon.
Notes
Use only the dry pudding mix—do not prepare it. Chill the pie at least 4 hours (overnight is even better) for clean slices. Press the crust tightly to avoid crumbling. Gluten-free? Use gluten-free graham crackers. Try vanilla, cheesecake, or butterscotch pudding for a flavor twist.