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Pumpkin Fluff Pie

A creamy, no-bake dessert featuring a luscious pumpkin filling atop a buttery graham cracker crust, perfect for gatherings or cozy afternoons at home.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 pre-made graham cracker pie crust or make your own
For the filling
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1 package (8 ounces) cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 container (8 ounces) whipped topping thawed

Method
 

Preparation
  1. Gather all your ingredients and make sure your cream cheese is at room temperature for easy mixing.
  2. In a large mixing bowl, combine the softened cream cheese, powdered sugar, pumpkin puree, vanilla extract, cinnamon, and pumpkin pie spice. Use an electric mixer to blend until smooth and creamy.
  3. Carefully fold the thawed whipped topping into the pumpkin mixture, ensuring the texture remains light and fluffy.
  4. Pour the filling into the pre-made graham cracker crust and spread it evenly.
  5. Refrigerate the pie for at least 2-3 hours to allow it to set.
  6. Before serving, top with additional whipped topping or a sprinkle of crushed nuts, if desired.

Notes

For best results, allow the cream cheese to soften completely to prevent lumps. Consider adding a pinch of nutmeg for an extra flavor kick. It's best to prepare a day in advance to let flavors meld together. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.