A light and creamy no-bake twist on traditional pumpkin pie, this Pumpkin Fluff Pie is the perfect fall dessert. It’s made with just a handful of ingredients and delivers all the cozy spice flavor I crave during pumpkin season. With a smooth, fluffy texture and effortless prep, this pie is a favorite for both holiday dinners and spontaneous sweet cravings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (15 oz) pure pumpkin (not pumpkin pie filling)
1/2 cup cream cheese, softened
1/2 cup powdered sugar or erythritol for sugar-free
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 tub (8 oz) whipped topping or coconut whipped cream
1 prepared graham cracker crust (regular or gluten-free)
Directions
I start by beating the softened cream cheese in a large mixing bowl until smooth.
Then I add the pumpkin, powdered sugar, vanilla extract, and pumpkin pie spice, mixing until everything is well combined and creamy.
Next, I gently fold in the whipped topping until the mixture is light and fluffy.
I spoon the pumpkin fluff into the prepared graham cracker crust, smoothing out the top.
Finally, I refrigerate the pie for at least 4 hours until it’s fully set.
For a finishing touch, I sometimes top it with extra whipped cream and a light dusting of cinnamon before serving.
Servings and timing
Servings: 8
Prep Time: 10 minutes
Cooking Time: 0 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
Calories per serving: 210 kcal
Variations
I sometimes swap the graham cracker crust for a chocolate cookie crust to give it a rich contrast. For a dairy-free version, I use coconut whipped cream and a vegan cream cheese. It’s also easy to adjust the sweetness with your choice of powdered sugar or a sugar-free alternative like erythritol. And for extra texture, I like to sprinkle crushed pecans or chopped candied ginger on top before serving.
Storage/Reheating
I store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container. It stays fresh for up to 4 days. Since this is a no-bake dessert, I don’t reheat it—just serve it cold straight from the fridge. It actually tastes even better the next day as the flavors continue to meld.
FAQs
Can I make this pie ahead of time?
Yes, I usually make it a day in advance so it has plenty of time to chill and set. It’s a great make-ahead dessert for holidays and gatherings.
Can I freeze Pumpkin Fluff Pie?
I can freeze it, though the texture of the whipped topping may change slightly. I wrap it tightly and freeze for up to one month. I thaw it overnight in the refrigerator before serving.
Is it possible to make this dairy-free?
Absolutely. I use coconut whipped cream and dairy-free cream cheese to keep it plant-based. It still turns out creamy and delicious.
What can I use instead of pumpkin pie spice?
If I’m out of pumpkin pie spice, I make my own blend using cinnamon, nutmeg, ginger, and cloves. A 1/2 teaspoon cinnamon with a pinch each of the others usually works well.
Can I use a homemade crust?
Yes, I often make a graham cracker crust from scratch using crushed crackers, melted butter, and a little sugar. It adds a nice homemade touch to this simple pie.
Conclusion
This Pumpkin Fluff Pie is one of my favorite fall desserts—not only because it’s easy and quick, but also because it captures all the warm flavors of the season in a light and creamy texture. It’s perfect for holidays or anytime I want something sweet without turning on the oven. I keep it in my back pocket as a go-to no-bake treat that everyone always loves.
Recipe:
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Pumpkin Fluff Pie
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A light, creamy, no-bake twist on traditional pumpkin pie made with cream cheese, pumpkin puree, whipped topping, and warm fall spices. Quick to prepare and perfect for holiday gatherings or an easy fall dessert.
Ingredients
1 can (15 oz) pure pumpkin (not pumpkin pie filling)
1/2 cup cream cheese, softened
1/2 cup powdered sugar or erythritol for sugar-free
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 tub (8 oz) whipped topping or coconut whipped cream
1 prepared graham cracker crust (regular or gluten-free)
Instructions
- Beat the softened cream cheese in a large mixing bowl until smooth.
- Add the pumpkin, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined and creamy.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- Spoon the pumpkin fluff mixture into the prepared graham cracker crust and smooth the top.
- Refrigerate the pie for at least 4 hours until fully set.
- Optional: Top with extra whipped cream and a light dusting of cinnamon before serving.
Notes
Use coconut whipped cream and vegan cream cheese for a dairy-free version.
Swap in a chocolate cookie crust for a richer flavor contrast.
Adjust sweetness using powdered erythritol or another sugar-free alternative.
Top with crushed pecans or chopped candied ginger for added texture.
Store leftovers covered in the fridge for up to 4 days.
Can be frozen for up to 1 month; thaw overnight in the fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
