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Pumpkin Fluff Pie

Pumpkin fluff pie is a no-bake-style dessert with a baked graham cracker crust and a smooth pumpkin pudding filling folded with whipped topping. Chill it for at least 6 hours for neat, firmly set slices.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Make the crust
  • 1.5 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
Make the filling
  • 1 can (15 oz) pumpkin puree
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1 cup whole milk cold
  • 1 tsp pumpkin pie spice
  • 1 tub (8 oz) frozen whipped topping thawed

Equipment

  • 1 9-inch deep-dish pie plate

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Stir the graham cracker crumbs, granulated sugar, and melted unsalted butter together.
  3. Press the mixture firmly over the bottom and sides of a 9-inch deep-dish pie plate.
  4. Bake for 8 to 10 minutes, until the crust is fragrant and lightly browned at the edges.
  5. Cool the crust completely.
Make the filling
  1. Whisk the instant vanilla pudding mix and cold whole milk in a large bowl for 2 minutes, until thickened.
  2. Whisk in the pumpkin puree and pumpkin pie spice until smooth.
  3. Gently fold in the thawed whipped topping until evenly combined.
  4. Spoon the filling into the cooled crust.
  5. Spread the filling evenly.
  6. Refrigerate for at least 6 hours, until firmly set.

Notes

For clean slices, chill the pie until firmly set before serving. Store covered in the refrigerator for up to 3 days; freezing is not recommended because it can affect the filling’s texture. For a gluten-free variation, use gluten-free graham cracker crumbs.