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.