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Pumpkin Fluff Pie

Featured in Sweet treats that make you happy.

Smooth pumpkin filling blended with whipped topping and pudding, set in a graham crust. It’s a quick, no-bake twist on the classic pumpkin dessert!

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Maria from tastyhush
Updated on Mon, 26 May 2025 12:21:25 GMT
A creamy pumpkin pie slice topped with whipped cream and cinnamon, served on a white plate with a blurred pumpkin backdrop. Pin it
A creamy pumpkin pie slice topped with whipped cream and cinnamon, served on a white plate with a blurred pumpkin backdrop. | tastyhush.com

This super creamy Pumpkin Fluff Pie is about to claim your top spot for fall treats. Each bite is packed with pumpkin, smooth vanilla pudding, and that cozy spice kick, all sitting on a crunchy graham cracker base. And honestly, you won’t touch your oven once.

Why You'll Love It

This Pumpkin Fluff Pie is all about speed and yum. It’s got a cloud-light filling with cozy spices that make any dessert glow. Since you skip the oven, it’s a breeze to whip up—especially when your kitchen’s already full of holiday chaos.

You'll Need These

  • Crust Crunch: Smashed graham crackers for that classic bottom.
  • Mix-in: Pumpkin puree from a can—but no pie filling stuff.
  • Sweet Lift: Fluffy Cool Whip gives it that lightness.
  • Main Sweetness: Dry vanilla pudding mix stirs in the creamy.
  • Extra Cozy: Pumpkin pie spice - all the autumn feels.
  • Sticky Power: Melted butter keeps the crust together.
  • Just Right: Sprinkling of sugar for balance.

Let's Make Magic

Final Fancy Touch
Shake a bit more spice on top, add whipped cream if you want to get snazzy.
Give It Time
Spoon your mix into the crust, then let it chill for at least four hours so it gets sturdy.
Mix That Filling
Blend pumpkin, pudding, and spices first. After that, fold in Cool Whip lightly so it stays airy.
Chill The Crust
Press crust in your pan after mixing the grahams, sugar, cinnamon, and butter. Chill it in the fridge.
Pumpkin pie slices covered with whipped cream and cookie crumbs sitting on a clear dish on a wooden table. Pin it
Pumpkin pie slices covered with whipped cream and cookie crumbs sitting on a clear dish on a wooden table. | tastyhush.com

Tips For Great Results

Double check you grab plain pumpkin and not the pie filler stuff so your pie turns out dreamy. Don’t get impatient—let it chill all the way for the best texture. If you wanna make it gluten-free, swap in gluten-free crackers. Top with caramel or chopped pecans to up the wow factor.

How To Store Yours

Keep any pieces tucked in the fridge and covered so they’re good for up to three days. If you’re planning in advance, wrap slices and stash in the freezer up to two months. Just leave ‘em in the fridge overnight to thaw before you dig in.

Frequently Asked Questions

→ Do I need to bake this?

Not at all! Just pop it in the fridge until it’s set and ready to eat.

→ Can I use fresh whipped cream?

Cool Whip’s stability works better here. Freshly whipped cream might soften the filling too much.

→ How long does it need in the fridge?

At least 4 hours, but leaving it overnight gives a firmer texture.

→ Is there a DIY spice option?

Absolutely! Check out the blend of basic pantry spices listed in the mix.

→ Can I prepare this in advance?

Sure can! Store it in the fridge for 3-4 days covered tightly.

Pumpkin Fluff Pie

Light, airy pumpkin filling on a graham crust. This chilly treat is quick, simple, and ready in no time. No oven needed!

Prep Time
20 Minutes
Cook Time
240 Minutes
Total Time
260 Minutes
By: Maria

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 sleeve (1 cup crumbs) of graham crackers, about 9 sheets.
02 1/2 teaspoon ground cinnamon.
03 1 tablespoon granulated sugar.
04 Half a cup of melted butter.
05 15-ounce can of pumpkin puree.
06 3-ounce box of instant vanilla pudding.
07 1 to 1 and a half teaspoons pumpkin spice.
08 12 ounces of thawed frozen whipped topping.
09 Optional spice mix: 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon each of allspice and cloves.

Instructions

Step 01

Blend graham crackers with sugar and cinnamon. Stir in the melted butter, then press the mix into a 9-inch pie pan. Chill for 10 to 15 minutes.

Step 02

Blend pumpkin puree with pudding mix and spices until smooth. Gently fold in the whipped topping.

Step 03

Pour the filling on the crust. Cover it with plastic wrap, then refrigerate for at least 4 hours.

Step 04

Optional: add a sprinkle of extra spices before serving. Keep leftovers in the fridge.

Notes

  1. Good for up to 3-4 days in the fridge. Use 1 cup store-bought graham crumbs if you'd like. You can prep the spice mix ahead. Cool Whip holds up better than fresh cream.

Tools You'll Need

  • 9-inch pie pan.
  • Blender or food processor.
  • Electric hand mixer.
  • Flexible spatula.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, whipped topping).
  • Contains wheat (graham crackers).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 323
  • Total Fat: 18 g
  • Total Carbohydrate: 39 g
  • Protein: 2 g