Description

This No Bake Pumpkin Fluff Pie is a deliciously light and creamy dessert perfect for fall. Made with instant vanilla pudding, pumpkin puree, and whipped topping, it sets effortlessly in a graham cracker crust without any baking required. Sweetly spiced with pumpkin pie spice, it’s an easy and festive treat to enjoy at gatherings or anytime you crave a seasonal delight.

Ingredients

Scale

Pie Filling

1 (3.4 oz) package of instant vanilla pudding mix
1 cup cold milk
1 (15 oz) can pumpkin puree
1 teaspoon pumpkin pie spice
1 (8 oz) container of whipped topping (like Cool Whip), thawed

Crust

1 prepared graham cracker crust (9 inches)

Optional Toppings

Additional whipped topping for garnish
Crushed gingersnaps or pecans for topping

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Instructions

Prepare pudding mixture: In a large mixing bowl, combine the instant vanilla pudding mix and cold milk. Whisk together for about 2 minutes until the mixture is smooth and starts to thicken.
Add pumpkin and spice: Stir in the pumpkin puree and pumpkin pie spice until the mixture is evenly combined.
Fold in whipped topping: Gently fold the thawed whipped topping into the pumpkin mixture until smooth and fluffy, creating a light texture.
Fill crust: Pour the pumpkin fluff filling into the prepared graham cracker crust, spreading it evenly with a spatula.
Chill: Refrigerate the pie for at least 4 hours, or until the filling is set and firm.
Garnish and serve: Before serving, top with additional whipped topping and sprinkle crushed gingersnaps or pecans if desired for extra flavor and texture.

Notes

This pie requires refrigeration time of at least 4 hours to set properly.
Use cold milk to help the pudding mix thicken properly.
If you prefer a more intense pumpkin flavor, you can increase the pumpkin pie spice slightly.
For gluten-free option, use a gluten-free graham cracker crust and toppings.
Optionally, garnish with a dusting of cinnamon or nutmeg for extra warmth.