Pumpkin Fluff Pie recipe is a naturally gluten-free, dairy-free, and refined sugar-free pumpkin pie recipe that is made with wholesome ingredients and granulated sugar. This quick and easy pumpkin dessert has a wonderful texture and fresh flavor and it’s so delicious. It’s perfect for a quick dinner or for a sweet dessert for your family.
Pumpkin is an extremely versatile fruit. It’s a sugar-free, gluten-free, vegan, and sugar-free pumpkin pie crust mix. Sweets and savory dishes can both be prepared with it. This pumpkin dessert is light and fluffy, rich and creamy, and it just screams autumn! Start off your Thanksgiving celebrations right with this pumpkin pie!
Pumpkin Fluff Pie Inspired by the delicious fluffiness of pumpkin pie, this pie is full of sweet spices and real pumpkin chunks. The crust is soft and buttery, and the filling is a blend of ground pumpkin, vanilla pudding mix, frozen whipped topping, and butter. This is a perfect pie for the fall season and is perfect for Thanksgiving or Christmas parties.
How To Make Pumpkin Fluff Pie
Pumpkin Fluff Pie is a delicious pie variation made with a pumpkin, a mix of sweet cream, maple syrup, pumpkin pie spice, and a lot of cinnamon. It’s made with a base of pumpkin puree and eggs, mixed with a yolk-based pie filling. The whole thing is then topped with a rich and creamy fluff. You’ll have the chance to come up with a completely original pie crust or use the one you have.
Ingredients
GRAHAM CRACKER CRUST
- Graham crackers (1 sleeve; or 1 approximately 1 cup of graham cracker crumbs), 9 sheets
- White granulated sugar, 1 tablespoon
- Ground cinnamon, 1/2 teaspoon
- Melted butter, 1/2 cup
PUMPKIN FLUFF FILLING
- Pumpkin puree, 1 (15. oz) can
- Vanilla pudding mix, 1 (3. oz) package
- Pumpkin pie spice* (See notes for substitution), 1 – 1 1/2 teaspoons
- Frozen whipped topping (i.e. Cool Whip), 1 (12oz) container
Step By Step Instructions To Make Pumpkin Fluff Pie
Step 1
To a food processor, add 9 sheets of graham crackers. Mix 1/2 teaspoon of ground cinnamon with 1 tablespoon of granulated sugar. In a food processor, pulse the crackers until they are fine crumbs.
Step 2
Pour the melted butter over the graham cracker crumbs in a medium bowl.
Step 3
Make sure the crumbs are moistened all the way through.
Step 4
Using a 9″ glass pie plate, press the mixture firmly into the bottom.
Step 5
While you prepare the pumpkin fluff filling, place your pie plate in the fridge for 10-15 minutes to firm up.
Step 6
Make a large bowl with the pumpkin puree.
Step 7
Combine the vanilla pudding mix with the pumpkin pie spice. Mix it well with a hand mixer.
Step 8
Using a silicone spatula, fold in the thawed whipped topping until well combined.
Step 9
Cover the crust with plastic wrap and spread the pumpkin fluff mixture into it. Before slicing and serving, let the cake chill for at least 4 hours.
Step 10
If desired, sprinkle with additional pumpkin pie spice or nutmeg before serving.
Conclusion
We hope you enjoyed this blog post about Pumpkin Fluff Pie. As you may know, a pumpkin is a very healthy vegetable. If you are looking for a new recipe that you can use pumpkin in, we hope you have found this blog post to be helpful! If you have any further questions about this pumpkin pie, please comment down below. Thank you for reading, we are always excited when one of our posts is able to provide useful information on a topic like this!
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Pumpkin Fluff Pie Recipe
Ingredients
GRAHAM CRACKER CRUST
- 9 sheets Graham crackers (1 sleeve; or 1 approximately 1 cup of graham cracker crumbs)
- 1 tablespoon White granulated sugar
- ½ teaspoon Ground cinnamon
- ½ cup Melted butter
PUMPKIN FLUFF FILLING
- 1 (15. oz) can Pumpkin puree
- 1 (3. oz) package Vanilla pudding mix
- 1 – 1 1/2 teaspoons Pumpkin pie spice* (See notes for substitution)
- 1 (12oz) container Frozen whipped topping (i.e. Cool Whip)
Instructions
- To a food processor, add 9 sheets of graham crackers. Mix 1/2 teaspoon of ground cinnamon with 1 tablespoon of granulated sugar. In a food processor, pulse the crackers until they are fine crumbs.
- Pour the melted butter over the graham cracker crumbs in a medium bowl.
- Make sure the crumbs are moistened all the way through.
- Using a 9" glass pie plate, press the mixture firmly into the bottom.
- While you prepare the pumpkin fluff filling, place your pie plate in the fridge for 10-15 minutes to firm up.
- Make a large bowl with the pumpkin puree.
- Combine the vanilla pudding mix with the pumpkin pie spice. Mix it well with a hand mixer.
- Using a silicone spatula, fold in the thawed whipped topping until well combined.
- Cover the crust with plastic wrap and spread the pumpkin fluff mixture into it. Before slicing and serving, let the cake chill for at least 4 hours.
- If desired, sprinkle with additional pumpkin pie spice or nutmeg before serving.