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No-Bake Pumpkin Pie (Pumpkin Fluff Pie) ~ Easy to make with simple ingredients. Perfect for Thanksgiving and throughout the holiday season!

No-Bake Pumpkin Pie

Perfect for Thanksgiving and throughout the holiday season!
5 from 9 votes
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Course: Dessert
Cuisine: American
Keyword: Christmas, dairy free, dessert, make-ahead, pumpkin, Thanksgiving, vegan, vegetarian
Prep Time: 10 minutes
Refrigeration Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8
Calories: 243kcal
Author: Holly Gray

Ingredients

  • 2 3.4 ounce packages vanilla instant pudding
  • 1 tablespoon cornstarch
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup mild-flavored plant milk such as oat or unsweetened almond milk
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 cup frozen whipped topping thawed
  • 1 8-inch graham cracker pie crust

Instructions

  • In a large bowl, whisk together the instant pudding mix and cornstarch.
  • Stir in the pumpkin, milk,and pumpkin pie spice.
  • Add the whipped topping and stir gently to incorporate.
  • Pour the pumpkin filling into the prepared pie crust and smooth filling. Refrigerate for at least 4 hours, or until the pie is thoroughly chilled and set. (Overnight is best!) Serve cold.

Nutrition

Calories: 243kcal | Carbohydrates: 45g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 272mg | Potassium: 118mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4823IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
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