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Fluffy Pumpkin Pie

Featured in Sweet bites of pure joy.

This no-bake pie is made with pumpkin puree, pudding mix, and whipped topping for a fluffy, creamy filling. It rests on a graham cracker base, offering a lighter spin on traditional pumpkin pie.

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alicia in the kitchen
Updated on Mon, 26 May 2025 12:23:40 GMT
A piece of creamy pumpkin pie with whipped topping and cinnamon, served on a white plate with a pumpkin blurred in the background. Pin it
A piece of creamy pumpkin pie with whipped topping and cinnamon, served on a white plate with a pumpkin blurred in the background. | tasteofsavor.com

This ultra-creamy Pumpkin Fluff Pie is about to steal the show this fall. Silky pumpkin, mellow vanilla pudding, gentle spices, and a buttery graham cracker base come together in every bite. Guess what? You don't even have to turn on the oven for this one.

What Makes This Dessert Stand Out

Need something quick and tasty? This Pumpkin Fluff Pie fits the bill. Super light, full of cozy flavor, and the filling is like eating clouds. Since you skip baking, it's a total lifesaver during holidays when the oven's already in use.

Stuff You’ll Need

  • For The Crust: Use crushed graham crackers mixed with melted butter.
  • Sweet Kicker: A bit of sugar adds the right amount of sweetness.
  • For That Soft Texture: Thawed Cool Whip makes it super light.
  • Flavor Boost: Pumpkin pie spice ties it all together.
  • Main Star: Canned pumpkin puree—just skip the sweetened kind.
  • Pudding Magic: Instant vanilla pudding totally does wonders.
  • Crunch Factor: Another handful of graham crumbs if you like it extra crisp.

Let’s Make It Happen

Add The Finishing Touch
Scatter on some extra spice or a swirl of whipped cream if you want. Go wild.
Let It Chill
Pour the fluffy filling into the crust. Give it a good four hours in the fridge so everything firms up nicely.
Build The Filling
Gently stir together pumpkin, pudding mix, and spices, then add Cool Whip to turn it all into a light mousse.
Prep The Base
Mix melted butter, sugar, cinnamon, and crushed grahams. Press into your pie dish, then let it chill out in the fridge.
A slice of pumpkin fluff pie with billowy cream and cookie bits sits in a pie dish on a tabletop. Pin it
A slice of pumpkin fluff pie with billowy cream and cookie bits sits in a pie dish on a tabletop. | tasteofsavor.com

Tips For Nailing It

Double-check your can—make sure it's pure pumpkin, not pie filling. Let the pie sit in the fridge long enough or it'll be too soft. Baking for gluten-free friends? Swap out the graham crackers for gluten-free ones. Throw on a little caramel or chopped pecans up top if you wanna make it extra special.

How To Store Leftovers

Stick extra pie slices into the fridge wrapped up and they're good for about three days. If you're planning further ahead, wrap and freeze slices for a couple of months. Just let them defrost in the fridge overnight before digging in.

Frequently Asked Questions

→ Do I need to bake this?

Nope, no baking needed! Just chill it so it sets properly.

→ Will fresh whipped cream work?

Pre-made Cool Whip is more stable, but fresh whipped cream might make it softer.

→ How long does it have to chill?

At least 4 hours, but overnight works best for the perfect set.

→ Can I create my own pumpkin spice mix?

Sure! The mix includes easy pantry spices so you can make it yourself.

→ Is this good for prepping ahead?

Yes, it keeps fresh in the fridge for 3-4 days if wrapped tight.

Fluffy Pumpkin Pie

An airy pumpkin mix sits on a graham crust for this simple no-bake treat. Quick to make and so satisfying!

Prep Time
20 Minutes
Cook Time
240 Minutes
Total Time
260 Minutes
By: Alicia

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1 cup of crushed graham crackers (about 9 sheets or a single sleeve).
02 1 tablespoon granulated sugar.
03 Half a teaspoon of ground cinnamon.
04 Melted butter, 1/2 cup.
05 One 15-ounce can of pumpkin puree.
06 A 3-ounce packet of vanilla-flavored pudding mix.
07 Pumpkin pie spice, about 1 to 1.5 teaspoons.
08 12 ounces of frozen whipped topping, thawed.
09 Optional: Mix 3/4 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp allspice, and 1/4 tsp cloves for a homemade pumpkin spice blend.

Instructions

Step 01

Blend graham crackers with sugar and cinnamon in a processor. Stir in melted butter. Press firmly into a 9-inch pie dish. Chill it for 10–15 minutes.

Step 02

Combine the pumpkin puree with pudding mix and spices. Beat well, then gently fold in the thawed whipped topping.

Step 03

Pour the filling onto the chilled crust. Cover with plastic wrap. Refrigerate for at least 4 hours.

Step 04

If you'd like, dust the top with extra spices. Keep it cold until you're ready to enjoy.

Notes

  1. Stores well in the fridge for 3–4 days. Pre-crushed graham crumbs are fine (1 cup). Prepare the spice mix ahead if desired. Store-bought Cool Whip holds up better than fresh whipped cream.

Tools You'll Need

  • Pie dish, 9-inch size.
  • Processor for crushing crackers.
  • Mixer for blending ingredients.
  • Spatula made of silicone.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (like butter and whipped topping).
  • Contains wheat (from graham crackers).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 323
  • Total Fat: 18 g
  • Total Carbohydrate: 39 g
  • Protein: 2 g