Pumpkin Spice Fluff Pie
No-bake Pumpkin Spice Fluff Pie is a pumpkin cream pie with a graham cracker crust. This is an easy pumpkin dessert recipe without the hours of prep!
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
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. Tried this recipe?Let us know how it was!