Easy No Bake Pumpkin Fluff Pie: The Ultimate Creamy Fall Dessert (No Oven Required!)

Say goodbye to long hours in the kitchen and hello to the simplest, most delicious fall treat! This incredibly easy and delightfully creamy No Bake Pumpkin Fluff Pie is the perfect answer to your dessert dilemmas, especially during the busy holiday season. It’s super simple to assemble, bursting with classic pumpkin spice flavor, and best of all, requires absolutely no oven time. Imagine enjoying all the comforting tastes of pumpkin pie without any of the baking hassle or extensive prep work!

You might have recently come across my recipe for Pumpkin Fluff and found yourself thinking, “This looks tempting, but I’m really craving a more substantial dessert.” Well, your wish is granted! The beloved Pumpkin Fluff recipe has been transformed into this magnificent no-bake pie, ready to satisfy any pumpkin craving. It’s the same wonderful flavor profile, now in a perfectly sliceable, pie-form!

Get ready for the perfect creamy, airy, and intensely pumpkin-flavored no-bake pie, crafted with just 8 simple ingredients that come together effortlessly! This dessert offers a light and luscious texture, distinct from a dense, baked pumpkin pie, making it a refreshing option for any gathering.

The magic begins with rich pumpkin puree, blended smoothly with vanilla pudding mix and a generous dash of fragrant pumpkin pie spice. This vibrant mixture is then gently folded into light and airy Cool Whip, creating an unbelievably fluffy filling. Finally, it’s spread into a buttery, homemade no-bake graham cracker crust, which adds a delightful contrast in texture. Could a dessert possibly get any better, or simpler, than this?

One of the best features of this No Bake Pumpkin Fluff Pie is how incredibly easy it is to adapt to various dietary needs or preferences. Whether you’re looking for a lighter option or a gluten-free alternative, you’ll find plenty of suggestions in the “Substitutions” section later in this post.

So, gather your ingredients and let’s dive into making this absolutely irresistible fall dessert!

Why You’ll Love This No Bake Pumpkin Fluff Pie

If you’re still on the fence about trying this recipe, let me give you a few compelling reasons why this No Bake Pumpkin Fluff Pie will quickly become a cherished part of your fall traditions:

• Effortlessly Easy: With no baking required, this pie is perfect for novice bakers or anyone short on time. It minimizes kitchen clean-up and stress.
• Irresistible Fall Flavors: The combination of pumpkin puree, vanilla, and classic pumpkin pie spice creates a comforting flavor profile that embodies the essence of autumn.
• Light & Creamy Texture: Unlike dense traditional pies, this fluff pie is airy, smooth, and melts in your mouth, offering a delightful culinary experience.
• Crowd-Pleaser: Its unique texture and familiar flavors make it a hit with both adults and children, perfect for family dinners, Thanksgiving, or potlucks.
• Customizable: Easily adapt ingredients to fit dietary restrictions, from gluten-free crusts to sugar-free filling options.

Essential Ingredients for Your Pumpkin Fluff Pie

This recipe relies on a few simple, accessible ingredients that come together to create something truly special. Here’s what you’ll need to craft your perfect no-bake pumpkin dream:

For the Buttery Graham Cracker Crust:

• Graham Crackers: You’ll need about 9 full sheets, which is typically one sleeve from a standard box. These are the foundation of our easy no-bake crust, providing a sweet, slightly spiced crunch.
• Granulated Sugar: A touch of sugar enhances the sweetness of the graham crackers and helps bind the crust together.
• Ground Cinnamon: This adds a warm, inviting aroma and flavor that perfectly complements the pumpkin filling.
• Melted Butter: Unsalted butter is preferred, as it allows you to control the saltiness. It’s crucial for binding the graham cracker crumbs into a firm, cohesive crust.

For the Irresistible Pumpkin Fluff Filling:

• Pumpkin Puree: This is a critical ingredient, so pay close attention! Make sure to purchase 100% pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling comes pre-sweetened and spiced, which will alter the flavor and consistency of this recipe significantly. The two cannot be used interchangeably.
• Vanilla Pudding Mix: You will need one 3.5oz box of instant vanilla pudding mix. The key here is to use the dry powder straight from the box; do not prepare it according to the package instructions. This dry mix acts as a thickener and flavor base, giving the pie its structure and a subtle vanilla note that complements the pumpkin beautifully.
• Frozen Whipped Topping (Cool Whip): A 12oz container of thawed frozen whipped topping is essential for the “fluff” in this pie. Cool Whip provides that wonderfully light, airy, and creamy texture that makes this dessert so unique. Remember to thaw it thoroughly before use by placing it in the refrigerator overnight or on the counter for a few hours.
• Pumpkin Pie Spice: This blend of warm spices (cinnamon, nutmeg, ginger, cloves, and sometimes allspice) gives the pie that classic, unmistakable pumpkin pie flavor. If you don’t have a pre-made blend, or can’t find it in stores, don’t worry! Check out my substitutions section or the recipe card below for an easy homemade alternative.

Equipment You’ll Need

Making this No Bake Pumpkin Fluff Pie requires minimal specialized equipment. Here’s a quick list to ensure you’re prepared:

• Food Processor: Essential for quickly grinding graham crackers into fine crumbs. If you don’t have one, a strong blender or even a Ziploc bag and a rolling pin will work for crushing the crackers.
• Large Mixing Bowl: For preparing the pumpkin fluff filling.
• Medium Mixing Bowl: For combining the crust ingredients.
• Hand Mixer: While not strictly essential, a hand mixer makes quick work of combining the pumpkin, pudding mix, and spice, ensuring a smooth, lump-free base.
• Rubber Spatula: Ideal for gently folding in the whipped topping to maintain its airy texture.
• 9-inch Glass Pie Plate: The perfect size for this recipe, allowing for beautiful slices.
• Measuring Cups and Spoons: For accurate ingredient measurements.

Simple Steps to Your Perfect No Bake Pumpkin Fluff Pie

This recipe is broken down into two main parts: preparing the no-bake graham cracker crust and then making the delightful pumpkin fluff filling. Follow these steps for a perfect pie every time!

Crafting the No Bake Graham Cracker Pie Crust

1. Prepare the Crumbs: Begin by adding 9 sheets of graham crackers to the bowl of a food processor. Add in 1 tablespoon of granulated sugar and ½ teaspoon of ground cinnamon. Pulse the food processor until all of the crackers are broken down into very fine, uniform crumbs. This ensures a smooth and well-textured crust.
2. Combine with Butter: Carefully empty the graham cracker crumbs into a medium-sized mixing bowl. Pour in the ½ cup of melted butter.
3. Mix Thoroughly: Stir the mixture very well with a spoon or spatula until all of the crumbs are thoroughly moistened by the melted butter. The mixture should resemble wet sand.
4. Form the Crust: Once the butter and crumbs are perfectly combined, press them firmly and evenly into the bottom and slightly up the sides of a 9-inch glass pie plate. Use the bottom of a glass or your fingers to really compact the crumbs, which helps the crust hold its shape.
5. Chill the Crust: Cover your prepared pie plate with plastic wrap and place it in the fridge for 10-15 minutes. This brief chilling period allows the butter to firm up slightly, setting the crust while you prepare the creamy pumpkin fluff filling.

Whipping Up The Pumpkin Fluff Filling

1. Combine Wet Ingredients & Dry Mix: In a large mixing bowl, add the entire can of pumpkin puree. Then, add in the dry vanilla pudding mix and the pumpkin pie spice.
2. Beat Until Smooth: Using a hand mixer, beat these ingredients together until they are fully combined and smooth. There should be no visible dry pudding mix or lumps. The mixture will be thick and vibrant orange.
3. Fold in Whipped Topping: Gently add the thawed whipped topping to the pumpkin mixture. Using a silicone spatula, carefully fold it in until it is completely combined and uniform in color and texture. Be careful not to overmix, as this can deflate the whipped topping and reduce the “fluff” factor. The goal is a light, airy, and consistent mixture.

Assembling and Chilling Your Pie

1. Fill the Crust: Evenly spread the pumpkin fluff mixture into your chilled graham cracker crust. Smooth the top with your spatula for a neat finish.
2. Final Chill: Cover the pie tightly with plastic wrap to prevent a skin from forming and keep it fresh. Chill the pie in the refrigerator for a minimum of 4 hours before slicing and serving. For the absolute best texture and easiest slicing, 8 hours or even overnight chilling is highly recommended.
3. Garnish & Serve: Just before serving, you can sprinkle with additional pumpkin pie spice, a pinch of fresh nutmeg, or a dollop of extra whipped cream for a beautiful presentation and enhanced flavor.

Helpful Substitutions for Your Pumpkin Fluff Pie

This recipe is wonderfully versatile, allowing for easy substitutions to fit various preferences or dietary needs. Here are some common adjustments you can make:

• Pre-made Graham Cracker Crumbs: If you don’t own a food processor, or simply want to save a step, you can easily use 1 cup of store-bought, prepared graham cracker crumbs. Simply combine them with the sugar, cinnamon, and melted butter as directed, then press into your pie plate.
• Light / Lower Calorie Version: To reduce calories or sugar, substitute the regular vanilla pudding mix for sugar-free vanilla pudding mix. You can also opt for sugar-free or light frozen whipped topping (Cool Whip). If available in your area, consider using a lower-fat version of graham crackers or reducing the amount of butter slightly in the crust (ensure it still binds adequately).
• Gluten-Free Pie: Making this pie gluten-free is straightforward. Simply use gluten-free graham cracker crumbs in place of traditional graham crackers for the crust. All other ingredients are typically gluten-free, but always check labels to be sure.
• Pumpkin Pie Spice Alternative: If you find yourself without pumpkin pie spice, or just prefer to make your own blend from scratch, it’s very easy! Combine the following spices to create a potent mix:
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves

  This blend will yield slightly more than the 1 to 1½ teaspoons needed for this pie, so you’ll have some leftover. Store the extra spice in a small airtight container, or consider doubling/tripling the recipe to have a larger batch on hand for future fall baking or drinks, like an Instant Pot Pumpkin Spice Latte.

Tips for Success: Achieving the Perfect Pumpkin Fluff Pie

While this recipe is incredibly simple, a few key tips will ensure your No Bake Pumpkin Fluff Pie turns out perfectly every single time:

• Measure Precisely: Pay close attention to the ingredient sizes and quantities called for in the recipe. Because this recipe relies on pre-packaged ingredients that come in various sizes, it’s crucial to note those specific weights (e.g., 3.5oz pudding mix, 12oz Cool Whip, 15oz pumpkin puree) before you start shopping or baking.
• Thaw Cool Whip Completely: Ensure your frozen whipped topping is fully thawed but still cold before folding it into the pumpkin mixture. If it’s still partially frozen, it won’t combine smoothly, and if it’s too warm, it might not maintain its airy texture.
• Gentle Folding is Key: When incorporating the thawed whipped topping into the pumpkin mixture, use a gentle folding motion with a spatula. Avoid vigorous beating, as this can deflate the whipped topping and result in a less airy, dense pie.
• Adequate Chilling Time: This is arguably the most important step for a successful no-bake pie. Chill your pie for a minimum of 4 hours before attempting to slice and serve. For the firmest texture and cleanest slices, chilling it for 8 hours or even overnight is highly recommended. This allows the pudding mix to fully activate and set the pie.
• Keep it Covered: Always keep your pie tightly covered with plastic wrap while it’s chilling in the refrigerator. This prevents the surface from drying out and absorbing odors from other foods, maintaining its fresh texture and extending its storage life.
• Pumpkin Puree vs. Pie Filling: Reiterate – always use 100% pure pumpkin puree, not the pre-spiced pumpkin pie filling. The latter will make your pie too sweet and alter the intended flavor.

Storage and Make-Ahead Instructions

Planning ahead for a holiday meal or simply want to enjoy this pie over a few days? Here’s how to best store and prepare it in advance:

• Storage: Always keep your No Bake Pumpkin Fluff Pie refrigerated. It’s crucial to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out or absorbing refrigerator odors. When stored properly, this pie will last for 3-4 days in the fridge.
• Make-Ahead: This pie is an excellent make-ahead dessert! You can prepare the entire pie up to 2-3 days in advance. In fact, making it the day before serving often results in an even firmer and more flavorful pie, as the ingredients have more time to meld together and the filling to fully set. Just ensure it’s well-covered and refrigerated.
• Freezing: Freezing this pie is not recommended. The texture of the whipped topping and pudding mix can become watery and separated once thawed, losing its desirable fluffy consistency.

Serving Suggestions for Your Pumpkin Fluff Pie

While this pie is absolutely divine on its own, a few simple additions can elevate your serving experience:

• Whipped Cream: A generous dollop of freshly whipped cream (or extra Cool Whip) on top of each slice is a classic and delicious pairing.
• Spice Dusting: A light dusting of additional pumpkin pie spice, ground cinnamon, or nutmeg on top adds an extra layer of aroma and visual appeal.
• Caramel Drizzle: For those with a sweet tooth, a light drizzle of caramel sauce can add a wonderful depth of flavor.
• Toasted Pecans or Walnuts: A sprinkle of finely chopped, toasted nuts can provide a pleasant textural contrast and nutty flavor.
• Chocolate Shavings: A surprising but delightful pairing, dark chocolate shavings can complement the pumpkin spice beautifully.
• Hot Beverage: Serve alongside a warm cup of coffee, tea, or a hot cocoa for a truly comforting fall treat.

Frequently Asked Questions About No Bake Pumpkin Fluff Pie

• Can I use fresh pumpkin puree?

  While technically possible, it’s generally not recommended for this specific recipe. Canned pumpkin puree has a consistent texture and moisture content that the recipe relies on for setting properly. If you do use homemade, ensure it’s very thick and well-drained to avoid a watery pie.

• Why isn’t my pie setting?

  The most common reasons for a pie not setting are insufficient chilling time or using the wrong type/size of vanilla pudding mix. Ensure you’ve chilled it for at least 4 hours, and verify that you used instant vanilla pudding mix in the correct 3.5oz size.

• Can I use homemade whipped cream instead of Cool Whip?

  Yes, you can! However, be aware that homemade whipped cream is typically less stable than frozen whipped topping. It might result in a slightly less firm pie, and it’s best to serve it shortly after chilling. If using homemade, make sure it’s very stiffly whipped.

• Can I make individual mini pies?

  Absolutely! You can press the graham cracker crust into muffin tins lined with paper liners or small dessert cups. The chilling time might be slightly reduced, but still aim for a few hours to ensure they are firm.

• What if I don’t have a food processor for the crust?

  No problem! Place the graham crackers in a large Ziploc bag, seal it, and crush them with a rolling pin or the bottom of a heavy pan until they form fine crumbs.

More Delicious No Bake Pumpkin Recipes

If you love the ease and deliciousness of this pie, be sure to explore these other fantastic no-bake pumpkin dessert ideas:

• No Bake Pumpkin Cheesecake Bars – Another creamy and satisfying no-bake treat with a delicious cheesecake twist.
• Gingerbread Pumpkin Icebox Cake – The Busy Baker – A layered delight combining two classic fall flavors.
• Pumpkin Pie Lush Dessert – The Domestic Rebel – A decadent, layered dessert perfect for any occasion.
• Pumpkin Cheesecake Trifle – Glorious Treats – An impressive dessert that’s surprisingly easy to assemble.

Pumpkin Fluff Pie

This Pumpkin Fluff Pie is wonderfully creamy, light, and incredibly easy to make! With just a few simple ingredients, you’ll be on your way to a delicious no-bake fall dessert that’s perfect for any occasion.

4.60 from 15 votes

Print Recipe
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Course: No Bake Desserts

Cuisine: American

Prep Time: 20 minutes

Additional Time: 4 hours (for chilling)

Total Time: 4 hours 20 minutes

Servings: 6 servings

Calories: 323kcal

Author: Dorothy Bigelow

Ingredients

Graham Cracker Crust

• ▢ 9 sheets of graham crackers (1 sleeve; or approximately 1 cup of graham cracker crumbs)
• ▢ 1 tablespoon white granulated sugar
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ cup melted butter

Pumpkin Fluff Filling

• ▢ 1 15oz can pumpkin puree
• ▢ 1 3.5oz package instant vanilla pudding mix
• ▢ 1 – 1 ½ teaspoons pumpkin pie spice* (See notes for substitution)
• ▢ 1 12oz container frozen whipped topping (i.e. Cool Whip)

Instructions

No Bake Graham Cracker Pie Crust

• Add 9 sheets of graham crackers to the bowl of a food processor. Add in 1 tablespoon of granulated sugar and ½ teaspoon of ground cinnamon. Pulse until all of the crackers are broken into fine crumbs.
• Empty the graham cracker crumbs into a medium sized bowl and pour in the melted butter. Stir well to moisten the crumbs with the melted butter.
• Once the butter and crumbs are well combined, press them firmly into the bottom and slightly up the sides of a 9″ glass pie plate.
• Cover and place your pie plate in the fridge for 10-15 minutes to firm up while you prepare the pumpkin fluff filling.

The Pumpkin Fluff Filling & Assembly

• Add the pumpkin puree to a large bowl.
• Add in the vanilla pudding mix and pumpkin pie spice. Beat with a hand mixer until fully combined and smooth.
• Add in the thawed whipped topping and gently fold it in with a silicone spatula until completely combined and uniform. Be careful not to overmix to maintain the airy texture.
• Spread the pumpkin fluff mixture evenly into the chilled graham cracker crust and cover tightly with plastic wrap. Chill for a minimum of 4 hours (8 hours or overnight is even better) before slicing and serving! Sprinkle with additional pumpkin pie spice or a pinch of nutmeg for serving, if desired.

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Notes

Storage: Keep refrigerated and tightly covered. Will last 3-4 days in the fridge.

With prepared graham cracker crumbs: If you purchase your graham cracker crumbs already prepared, you can use them for this recipe! You will need to substitute the 9 sheets of graham crackers for approximately 1 cup of graham cracker crumbs. Stir in the granulated sugar, cinnamon, and melted butter and proceed with the recipe as directed.

*Pumpkin pie spice substitute: If you don’t have pumpkin pie spice on hand, you can create your own blend using this recipe. This mixture will make approximately 2 teaspoons, providing a little extra (the recipe calls for 1 to 1.5 teaspoons). Store any leftover pumpkin pie spice in a small airtight container for future use. You can easily double, triple, or quadruple this recipe to make a larger batch to store.

• ¾ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon ground cloves

Nutrition

Serving: 1slice | Calories: 323kcal | Carbohydrates: 39g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 465mg | Fiber: 2g | Sugar: 25g

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