When we started hosting the holidays back in 2019, I became responsible for the desserts. One of the non-negotiable Thanksgiving treats I have to make is this pumpkin fluff pie. It’s stupid easy to make and tastes great! Plus, it’s easy to adapt for a variety of diets.
Pumpkin Fluff Pie
Years ago, on my first visit to Dollywood at Fall, I tried some pumpkin fluff. I had never heard of it before, but I was instantly in love! So, I looked into what exactly it was and decided to make it into a pie! So, here’s my super easy and quick recipe for pumpkin fluff pie.
Diet Friendly
Since this recipe uses a graham cracker crust, it’s healthier than a regular pie. Traditional pie crust has lots of butter and/or shortening in it to make it flaky. Using graham cracker cuts out lots of fat and calories! I took this to a family gathering last year and someone trying to watch their sugar/fat intake was pleased to have an option on the dessert table. If you use sugar free Cool Whip, this dessert has very little sugar in it. It’s also just a great way to have a seasonal treat without the guilt, even if you aren’t on a diet.
Allergy Friendly
Another great thing about this recipe is you can easily modify this pumpkin fluff pie to make it allergy friendly. I used a gluten free graham style crust (NOT a sponsored link or post) from my local Walmart for this picture because I was taking it to a Halloween party where the host has a gluten allergy. You could also use a nut based crust, which I almost used until I found this gluten free graham cracker crust.
Pumpkin Fluff Pie
Ingredients
- 1 Graham Cracker Pie Crust
- 1 15 Oz Can Pumpkin
- 1 Box Fat Free/Sugar Free Instant Vanilla Pudding Mix
- 1 8 Oz Container Cool Whip
- 1 Tsp Pumpkin Pie Spice
- ½ Tsp Vanilla
Instructions
- Pour the pumpkin, pudding, Cool Whip, pumpkin pie spice, and vanilla into a bowl. Mix until combined.
- Pour the mixture into a pie crust.
- Refrigerate for 2 hours.
So, have you ever had a pumpkin fluff pie? Will you be trying my recipe for it?
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