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Pumpkin Fluff Pie is a pumpkin cream pie with a graham cracker crust. If you're craving a cold and creamy pumpkin spice treat, this one is for you!

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
5 from 3 votes
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes


  • 9-inch pie pan
  • mixing bowls
  • measuring cups and measuring spoons
  • spatula


  • 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


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.


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
Storage Instructions:
This pumpkin fluff pie is best stored in an air-tight container in a refrigerator for up to 6 days or in a freezer-safe container in a freezer for up to 6 months.