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Pumpkin Fluff Pie

Featured in: Desserts

This light, easy treat skips the oven—just mix pumpkin, pudding, and whipped topping for the filling. Set it all on a crunchy graham crust for a soft, sweet twist on the classic pumpkin version. Totally simple, super tasty.

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Twistytaste.com
Updated on Tue, 27 May 2025 17:39:46 GMT
A creamy pumpkin slice with whipped topping, dusted with cinnamon, on a white dish. There's a blurred pumpkin in the back. Pin it
A creamy pumpkin slice with whipped topping, dusted with cinnamon, on a white dish. There's a blurred pumpkin in the back. | twistytaste.com

Get ready for pure pumpkin goodness with this fluffy treat. It's super rich and smooth—think pumpkin, pudding, and those cozy fall spices—all piled in a sweet, crumbly graham crust. And you don't even have to turn on the oven.

What Makes This Pie Stand Out

You'll love how fast and tasty this Pumpkin Fluff Pie comes together. That whipped filling, loaded with those familiar spices, is seriously crave-worthy. Since it skips the oven, it's a lifesaver when you're busy around the holidays and oven space is a no-go.

What You'll Grab

  • Biscuit Base: Get some graham crackers and crush them down.
  • Creamy Goodness: A pack of vanilla pudding works wonders for the texture.
  • Perfect Pumpkin: Plain pumpkin puree does the trick skip anything called pie filling.
  • Cloudy Finish: Thawed Cool Whip brings a light and airy bite.
  • Cozy Spices: Mix in some pumpkin pie spice for that classic vibe.
  • Sugar Hit: A touch of sugar lifts the flavors.
  • Butter Magic: Melted butter helps the crust stay together.

Let's Make It Happen

Chill Out The Base
Mix butter cinnamon graham crumbs and sugar press flat in your pan and stick it in the fridge.
Get That Fluffy Center
Stir together pudding mix pumpkin and spice then softly blend in Cool Whip til it’s super fluffy.
Set It And Wait
Spread the filling in your crust then chill in the fridge for at least 4 hours so it firms up.
Dress It Up
Throw on a sprinkle of spice or a dollop of whipped cream if you want to make it look extra special.
A pumpkin pie cut into pieces with whipped cream and cookie bits on a glass pie plate on a wood table. Pin it
A pumpkin pie cut into pieces with whipped cream and cookie bits on a glass pie plate on a wood table. | twistytaste.com

Top Tricks For Best Results

Look out for pure pumpkin on the can when you shop—it's a game-changer! Don't cut the chill short, it needs time to get nice and firm. If you need it gluten-free, just grab GF graham crackers. Want it really fancy? Toss on some pecans or a bit of caramel at the end.

How To Keep Leftovers Fresh

Stash whatever's left in the fridge wrapped up well—good for three days. Need to plan ahead? Slice it up and pack each piece tight in the freezer for up to two months. Just give it a night in the fridge to thaw out before you grab a slice.

Frequently Asked Questions

→ Does this need to be baked?

Nope! Skip the oven. Just let it chill in the fridge to set.

→ Can I use homemade whipped cream?

Store stuff like Cool Whip is firmer and keeps things fluffy. Freshly whipped cream could make it too runny.

→ How long does it need to chill?

Let it hang out in the fridge at least 4 hours. If you can wait overnight, it gets even better and holds up perfectly.

→ Can I make my own pumpkin pie spice?

Yep! You just need everyday spices from your cupboard. Mix them together and you’re good.

→ Can I make this ahead?

Definitely, just keep it wrapped up tight in the fridge and it'll be great for about 3 to 4 days.

Pumpkin Fluff Pie

Easy and fluffy pumpkin filling packed onto a crumbly graham crust. It's done quick using just a handful of basics.

Prep Time
20 Minutes
Cook Time
240 Minutes
Total Time
260 Minutes

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 cup of crushed graham crackers, that's about 9 sheets or a sleeve.
02 1 tablespoon granulated sugar.
03 1/2 teaspoon ground cinnamon.
04 1/2 cup melted butter.
05 15 oz of canned pumpkin puree.
06 One small box (3 oz) of vanilla pudding mix.
07 Pumpkin pie spice, about 1 to 1 1/2 teaspoons.
08 12 oz container of previously thawed frozen whipped topping.
09 Optional: mix your own pumpkin spice blend with 3/4 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp allspice.

Instructions

Step 01

Crush the graham crackers with sugar and cinnamon, then combine with butter. Firmly press into a 9-inch dish. Let it chill for 10-15 mins.

Step 02

In a bowl, blend together the pumpkin, pudding mix, and spices. Once smooth, gently fold in the whipped topping.

Step 03

Spread the filling evenly into the crust, wrap it with plastic, and let it rest in the fridge for a minimum of 4 hours.

Step 04

You can sprinkle extra spices if you'd like before serving. Keep it chilled.

Notes

  1. Stays fresh for up to 3 or 4 days in the fridge. Want to save time? Pre-ground graham crumbs (1 cup) work. Spice blend can be made in advance. Cool Whip is better than fresh whipped cream for keeping it sturdy.

Tools You'll Need

  • A 9-inch pie dish.
  • A food processor for crushing.
  • Handheld electric mixer.
  • Flexible spatula for mixing and spreading.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy ingredients like butter and whipped topping.
  • Includes wheat from the 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