My no-bake Pumpkin Fluff Pie is a creamy pumpkin dessert on a graham cracker crust with a Cinnamon Toast Crunch twist. It’s an easy, cold pumpkin spice treat that requires no oven and minimal prep — perfect for busy fall gatherings.
Pumpkin Fluff Pie
This no-bake autumn dessert is ideal for Thanksgiving or any fall gathering. It frees up oven space and delivers familiar pumpkin spice flavors that both kids and adults will enjoy.
Pumpkin Fluff Pie Ingredients
- Graham cracker crumbs (about 1¼ cups)
- Cinnamon Toast Crunch cereal, crushed (about ½ cup)
- Butter, melted (½ cup)
- 1 (15 ounce) can 100% pure pumpkin
- 1 (3 ounce) box dry cheesecake pudding mix
- 8 ounces Cool Whip (or whipped topping), plus more for topping
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
Graham Cracker & Cinnamon Toast Crunch Crust
In a medium bowl, mix the graham cracker crumbs with the crushed Cinnamon Toast Crunch. Stir in the melted butter until the crumbs are evenly moistened. Press the mixture into a 9-inch pie pan, covering the bottom and sides evenly. Chill the crust in the refrigerator while you prepare the filling.
Press the crust into a pie pan evenly along the entire bottom and up the sides. Place the pie crust in the refrigerator while you make the filling. Now it’s time to make the easy pumpkin fluff!
Pumpkin Fluff Pie Filling
In a large mixing bowl, combine the pumpkin, dry cheesecake pudding mix, Cool Whip, pumpkin pie spice, cinnamon, and nutmeg. Mix by hand or with a hand mixer on low until smooth and well combined. Taste and adjust spice if desired.
Homemade Pumpkin Pie Spice Recipe
If you prefer making your own spice blend, combine the following:
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp nutmeg
- 1½ tsp ground allspice
- 1½ tsp ground cloves
Spoon the filling into the chilled crust and spread evenly. Refrigerate the pie for at least 1 hour to chill and firm up. For extra stability, cover with plastic wrap while chilling.
Freezer Instructions
For a frozen version, freeze the pie for at least one hour and serve straight from the freezer. You can also skip the crust and turn the filling into a pumpkin fluff dip — serve with graham crackers for dipping and dust with cinnamon before serving.
Make-Ahead & Storage
Store the pie in an airtight container in the refrigerator for up to 6 days. For longer storage, freeze in a freezer-safe container for up to 6 months. Thaw in the refrigerator before serving, or enjoy frozen.
More Autumn Desserts
Pumpkin Pie Cupcakes
Snickers Apple Salad
Apple Pie Truffles
Apple Pie Jello Shots
Pumpkin Fluff Pie Recipe
Pumpkin Fluff Pie
Equipment
-
9-inch pie pan
-
Mixing bowls
-
Measuring cups and spoons
-
Spatula
Ingredients
- 1¼ cup graham cracker crumbs
- ½ cup cinnamon toast crunch cereal, crushed
- ½ cup butter, melted
- 1 (15 ounce) can 100% pure pumpkin
- 1 (3 ounce) box dry cheesecake pudding mix
- 8 ounces Cool Whip, plus more for topping
- 1 tablespoon pumpkin pie spice powder
- 1 teaspoon cinnamon, plus more for topping
- 1 teaspoon nutmeg
Instructions
For the Pie Crust
-
In a medium bowl, combine graham cracker crumbs and crushed Cinnamon Toast Crunch. Mix in melted butter until evenly moistened.
-
Press the mixture into a 9-inch pie pan, covering the bottom and sides. Chill while you prepare the filling.
For the Pie Filling
-
In a large bowl, combine pumpkin, dry cheesecake pudding mix, Cool Whip, pumpkin pie spice, cinnamon, and nutmeg. Mix until smooth.
Assemble the Pie
-
Spread the filling into the chilled crust, smoothing the top.
-
Refrigerate for at least 1 hour to set.
-
Top with additional Cool Whip and a sprinkle of cinnamon, slice, and serve chilled.
Notes
Homemade Pumpkin Pie Spice Recipe:
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp nutmeg
- 1½ tsp ground allspice
- 1½ tsp ground cloves
Storage Instructions:
Store the pie in an airtight container in the refrigerator for up to 6 days, or freeze in a freezer-safe container for up to 6 months. Thaw in the refrigerator before serving, or serve frozen if preferred.