Description
A simple and delightful no-bake pumpkin fluff pie that combines creamy vanilla pudding, pumpkin puree, and pumpkin pie spice in a graham cracker crust, topped with fluffy whipped topping and optional crunchy garnishes. Perfect for an easy autumn dessert that requires no oven time.
Ingredients
Scale
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
Instructions
- Prepare the pudding base: 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 begins to thicken.
- Add pumpkin and spices: Stir in the pumpkin puree and pumpkin pie spice into the pudding mixture. Mix thoroughly until fully combined.
- Fold in whipped topping: Gently fold the thawed whipped topping into the pumpkin mixture until the filling is smooth and fluffy, ensuring not to deflate the airiness.
- Fill the crust: Pour the pumpkin fluff filling into the prepared 9-inch graham cracker crust. Spread it evenly with a spatula to create a smooth surface.
- Chill to set: Refrigerate the pie for at least 4 hours or until the filling is firm and set.
- Garnish and serve: Before serving, optionally top with additional whipped topping and sprinkle crushed gingersnaps or pecans for extra texture and flavor.
Notes
- Ensure the whipped topping is fully thawed before folding it into the mixture to achieve the best texture.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
- This dessert should be kept refrigerated and consumed within 2-3 days for freshness.
- For a gluten-free option, use a gluten-free graham cracker crust and verify toppings are gluten-free.
