Pumpkin Fluff Pie
No-bake Pumpkin Fluff Pie is a pumpkin cream pie with a graham cracker crust. This is an easy pumpkin dessert recipe without the hours of prep!
Servings: 8 slices
Equipment
- 9-inch pie pan
- mixing bowls
- measuring cups and measuring spoons
- spatula
Ingredients
- 1¼ cup graham cracker crumbs
- ½ cup cinnamon toast crunch cereal, crushed
- ½ cup butter, melted
- 1 (15 ounce) can of 100% pure pumpkin
- 1 (3 ounce) box of dry cheesecake pudding mix
- 8 ounces Cool Whip, plus more for topping
- 1 tablespoon pumpkin pie spice powder (homemade pumpkin pie spice recipe in the notes)
- 1 teaspoon cinnamon, plus more for topping
- 1 teaspoon nutmeg
Instructions
For the Pie Crust
- In a medium bowl, combine the graham cracker crumbs with the crumbled cinnamon toast crunch cereal and then mix in the melted butter until the dry crumbs are saturated.
- Press the crust into a 9-inch pie pan evenly along the entire bottom and up the sides. Place the pie crust in a refrigerator while you make the filling.
For the Pie Filling
- Combine pumpkin, cheesecake pudding mix, cool whip, pumpkin pie spice powder, cinnamon, and nutmeg in a large bowl.
Assemble the Pie
- Add the filling to the pie crust, spreading it evenly to cover the crust.
- Place the pie in a refrigerator for at least 1 hour to chill and firm up.
- Top with cool whip and cinnamon, slice, and serve chilled.
Notes
Homemade Pumpkin Pie Spice Recipe:
- 3 tbsp. ground cinnamon
- 2 tsp. ground ginger
- 2 tsp. nutmeg
- 1 1/2 tsp. ground allspice
- 1 1/2 tsp. ground cloves