1tablespoonpumpkin pie spice powder (homemade pumpkin pie spice recipe in the notes)
1teaspooncinnamon, plus more for topping
1teaspoonnutmeg
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
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.