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No-Bake Pumpkin Fluff Pie with graham cracker crust and creamy filling

Pumpkin Fluff Pie

A light and creamy pumpkin dessert that feels cozy and nostalgic, perfect for autumn gatherings without the stress of traditional baking.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Autumn
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pumpkin Filling
  • 1 can Pumpkin puree (not pumpkin pie filling) Use pumpkin puree for a better texture.
  • 1 package Instant vanilla pudding mix This helps it set.
  • 1 cup Milk Any kind works.
  • 1 container Whipped topping or homemade whipped cream For a lighter texture.
  • 1 pinch Salt Enhances flavors.
  • 1-2 teaspoons Pumpkin pie spice Adjust according to taste.
For the Crust
  • 1.5 cups Graham crackers, crushed Use for the crust base.
  • 1 cup Cinnamon Toast Crunch, crushed Add a nostalgic flavor.
  • 1-2 tablespoons Sugar Optional, for sweetness.
  • 6 tablespoons Melted butter Helps to bind crust.

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C).
  2. Crush the graham crackers and Cinnamon Toast Crunch together until fine.
  3. Stir in the sugar if desired.
  4. Mix with melted butter until it resembles wet sand.
  5. Press firmly into a pie dish, covering bottom and sides.
  6. Bake for 8 minutes or chill for a no-bake version.
Prepare the Filling
  1. In a large bowl, mix the pumpkin puree, pudding mix, and milk until smooth.
  2. Gently fold in the whipped topping until combined.
  3. Taste the mixture and adjust spices if needed.
  4. Spoon into the cooled crust and smooth the top.
Chill and Serve
  1. Cover and refrigerate for at least 4 hours, preferably overnight.
  2. Slice and serve with additional whipped cream and a sprinkle of cinnamon if desired.

Notes

For a dairy-free option, use plant-based milk and ensure pudding mix is compatible. For gluten-free, substitute with gluten-free graham crackers.