Pumpkin Fluff Pie Recipe
Pumpkin pie is a classic dessert perfect for fall, but have you tried pumpkin fluff pie? This light and creamy dessert feature a fluffy pumpkin filling that's made with vanilla pudding mix and frozen whipped topping.
Ingredients
Graham Cracker Crust
- Graham cracker sheets (9 sheets; or one sleeve; or approximately one cup of crumbs)
- 1 tablespoon White granulated sugar
- 1/2 teaspoon The ground cinnamon
- 1/2 cup Butter (melted)
Pumpkin Fluff Filling
- 1 (15oz) can Pumpkin puree
- 1 (3. oz) package Vanilla pudding mix
- 1 - 1 1/2 teaspoons Pumpkin pie spice
- 1 (12oz) container (i.e. Cool Whip) Frozen whipped topping
Instructions
- A food processor bowl should be filled with nine Graham cracker sheets. A teaspoon of ground cinnamon and one tablespoon of granulated sugar can be added. The crackers should be crushed into fine crumbs after being pulsed.
- Grains of Graham cracker crumbs and melted butter should be combined in a medium bowl. Melted butter should be stirred well into the crumbs to moisten them.
- A 9" glass pie plate should be firmly filled with the butter and crumbs once the butter and crumbs have been well combined.
- During the preparation of the pumpkin fluffy filling, cover and chill your pie plate for 10-15 minutes.
- A large bowl should be filled with pumpkin puree.
- Pumpkin pie spice and vanilla pudding mix should be added together. A hand mixer can be used to combine all the ingredients until they are fully incorporated.
- The thawed whipped topping should be folded into the mixture evenly and thoroughly with a silicone spatula.
- Cover the chilled Graham cracker crust with plastic wrap after spreading the pumpkin fluff mixture on top. Before cutting and serving the cake, let it chill for four hours. If you wish to serve it with additional pumpkin pie spice or nutmeg, sprinkle it on top.