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The cloud-like Pumpkin Fluff Pie will surely become your next autumn go-to. With its ultra-smooth blend of pumpkin puree, vanilla pudding and warming spices all nestled in a buttery graham base, you'll fall in love. The cherry on top? No need to turn on your oven!
What Makes This Dessert Exceptional
You've hit the jackpot with this Pumpkin Fluff Pie if you want something tasty and fast. The whipped, fluffy filling paired with classic fall spices works pure dessert wonder. And since you won't be baking anything, it's great for those crazy holiday gatherings when your oven's already stuffed.
Your Ingredient List
- Sweet Bottom: Melted butter gives you that ideal crust texture.
- Just Enough: A bit of sugar brings balance to the flavors.
- Crunchy Foundation: Smashed graham crackers form your base.
- Autumn Essence: Pumpkin pie spice adds that seasonal warmth.
- Cloud-like Element: Defrosted Cool Whip makes it incredibly light.
- Magic Mix: Vanilla pudding powder handles the texture tricks.
- Core Flavor: Grab pumpkin puree but don't get the sweetened kind.
Making Your Masterpiece
- Almost Done
- Add a sprinkle of spice or some fresh whipped cream if you want to show off a bit.
- Wait It Out
- Pour your mixture into the crust and let it hang out in the fridge for at least 4 hours until completely firm.
- Create Your Filling
- Blend the pumpkin with pudding mix and spices then carefully mix in the Cool Whip until everything's puffy.
- Build Your Base
- Mix graham bits sugar cinnamon and butter push it down in your dish then stick it in the fridge.
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Insider Tricks
Check your shopping bag - getting plain pumpkin puree really matters for this fluffy treat. Don't cut corners on cooling time, those hours aren't optional. Got pals who can't eat gluten? Just grab some gluten-free graham crackers instead. Want to make it extra fancy? Try some drippy caramel sauce or scattered pecans on top.
Keeping It Fresh
Tuck any extra slices in the fridge covered well and they'll stay yummy for three days. Thinking ahead? Cut it into pieces wrap them up good and stick them in the freezer for up to two months. Just don't forget to let them thaw overnight in your fridge before you dig in.
Frequently Asked Questions
- → Do you need to bake it?
Not at all! Just pop it in the fridge to chill and set up.
- → Can I use fresh whipped cream?
Cool Whip is ideal since it holds up better. Fresh cream may make the texture softer.
- → How long should it chill?
At least 4 hours, but leaving it overnight works best for a firm filling.
- → What if I don’t have pumpkin pie spice?
You can make your own with basic spices from your pantry. This recipe includes a guide!
- → Can I prepare it in advance?
Absolutely! It stays fresh in the fridge for up to 4 days if properly covered.