I whip creamy pumpkin goodness into a no-bake pie—mixing pumpkin puree with vanilla pudding mix and fluffy whipped topping, then setting it in a buttery graham cracker crust. It’s a light, airy dessert that bursts with pumpkin‑spice flavor and comes together in a flash.

Pumpkin Fluff Pie

Why You’ll Love This Recipe

I adore how effortlessly this pie comes together—no oven needed and barely any prep. It feels indulgent but tastes fresh and comforting. The cool, creamy filling paired with a crisp, buttery crust is perfect for a festive dessert without breaking a sweat

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham crackers (crumbs)
Granulated sugar
Ground cinnamon
Unsalted butter, melted
Pumpkin puree (not pumpkin pie filling)
Instant vanilla pudding mix (dry)
Pumpkin pie spice
Thawed whipped topping (e.g. Cool Whip)

directions

Make crust – Pulse graham crackers, sugar, and cinnamon in a processor until fine; stir in melted butter. Press into a 9″ pie plate and chill for 10–15 minutes to firm
Prepare filling – Beat pumpkin puree, dry pudding mix, and pumpkin pie spice until smooth. Fold in whipped topping until evenly combined
Assemble pie – Spread the mixture into the chilled crust, cover, and refrigerate at least 4 hours (overnight is even better) for the filling to fully set .
Serve – Slice and garnish with a dusting of pumpkin spice or a swirl of whipped cream as desired.

Servings and timing

Servings: 6 (9″ pie)
Prep time: ~20 minutes
Chill time: Minimum 4 hours (overnight recommended)
Total time: ~4 hours 20 minutes+

Variations

Pie crust swap: Use a ready-made graham cracker crust or gluten‑free cracker crumbs .
Cheesecake twist: Fold in a bit of cream cheese for tangy richness
Cinnamon‑toast crust: Mix crushed Cinnamon Toast Crunch with graham crumbs for extra crunch
Flavor swaps: Use cheesecake or sugar‑free pudding mix; lite Cool Whip works beautifully too

storage/reheating

I store the pie covered in the fridge for up to 6 days. Slices taste best cold—no reheating needed. For unexpected guests, I sometimes freeze it for up to 1 month; just thaw overnight before serving .

FAQs

How do I make sure the filling sets firmly?

Resting the pie in the fridge for at least 4 hours—ideally overnight—allows the pudding to fully thicken, giving a clean slice .

Can I use sugar‑free pudding or light Cool Whip?

Absolutely. Substituting sugar‑free or light versions works great and still gives you that fluffy texture .

What if I don’t have pumpkin pie spice?

You can make your own: mix cinnamon, ginger, nutmeg, allspice, and cloves. Or use about ½ tsp cinnamon with a pinch of nutmeg and ginger .

Can I make it gluten‑free?

Yes—just use gluten‑free graham crumbs for the crust; the filling itself is naturally gluten‑free .

Can I double the recipe for a larger gathering?

Definitely! Double everything and use two pie pans—or one deep-dish dish. Just ensure the filling is chilled thoroughly before serving.

Conclusion

I love this Pumpkin Fluff Pie because it brings classic autumn flavors into a cool, no‑bake dessert that feels special without the effort. Its creamy texture, spicy warmth, and effortless prep make it my go‑to for holiday gatherings or simple indulgence. One slice satisfies, but the whole pie demands a second helping!