Pumpkin Fluff Pie Recipe

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.

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Prep Time 20

Cook Time 4

Total Time 4 20

Course Dessert

Cuisine American

Servings

Calories 323 kcal

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.

Nutrition

Calories: 323kcal

Keyword Pumpkin Fluff Pie