Our no-bake Pumpkin Fluff Pie is a pumpkin cream pie with a graham cracker crust and a Cinnamon Toast Crunch twist! This is an easy pumpkin dessert recipe without the hours of prep! If you’re craving a cold and creamy pumpkin spice treat, this one is for you!
PUMPKIN FLUFF PIE
No oven is needed for this autumn dessert recipe. That makes it PERFECT to make for Thanksgiving! It frees up the valued baking space you need for everything else! It has all of the fall flavors loved by both kids and adults.
PUMPKIN FLUFF PIE INGREDIENTS
- graham cracker crumbles (or crumbled graham crackers)
- Cinnamon Toast Crunch cereal
- butter
- 100% pure pumpkin
- cheesecake pudding mix
- Cool Whip (or whipped topping of choice, like whipped cream)
- pumpkin pie spice powder
- cinnamon
- nutmeg
GRAHAM CRACKER CINNAMON TOAST CRUNCH PIE CRUST
For the pie crust, select 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 pie pan evenly along the entire bottom and up the sides. Place the pie crust in a refrigerator while you make the filling. Now it’s time to make the easy pumpkin fluff!
PUMPKIN FLUFF PIE FILLING
For the pumpkin pie filling, combine pumpkin, cheesecake pudding mix, cool whip, pumpkin pie spice powder, cinnamon, and nutmeg in another mixing bowl. You can do this by hand or with a hand mixer at low speed. It will be so tempting to want to taste your lovely pie mixture! Go for it because it’s so yummy!
Add the pie filling to the graham cracker 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. If preferred, you can cover it with plastic wrap.
What is another variation I can make?
Another variation you could make would be to serve the pie frozen after storing it in your freezer for at least an hour. You can also make the pumpkin fluff filling without the pie crust to make a pumpkin fluff dip! Serve it with graham crackers (or similar biscuits) to dip in it. Sprinkle some ground cinnamon on top of the pumpkin dip and serve cold!
Do I have to use store-bought pumpkin pie spice or can I make my own?
No, you do not need to use store-bought pumpkin pie spice. You can use your own homemade pumpkin pie spice mix for this pumpkin fluff pie!
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
Can I make this ahead of time and freeze it?
Yes, you can make this pumpkin fluff pie ahead of time and freeze it for up to 6 months in a freezer-safe container. Makes sure to thaw the pie in a refrigerator before serving. The pie can also be served frozen.
Pumpkin Spice Fluff Pie
Equipment
- 1 9 inch pie pan
- Measuring Cups and measuring spoons
- Spatula
Ingredients
- 1 1/4 cup Graham cracker crumbs
- 1/2 cup Cinnamon Toast Crunch cereal crushed
- 1/2 cup Butter melted
- 1 can (15 ounce) can of 100% pure pumpkin
- 1 box (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
Notes
For the Pie Crust
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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.
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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
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Combine pumpkin, cheesecake pudding mix, cool whip, pumpkin pie spice powder, cinnamon, and nutmeg in a large bowl.
Assemble the Pie
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Add the filling to the pie crust, spreading it evenly to cover the crust.
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Place the pie in a refrigerator for at least 1 hour to chill and firm up.
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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