No-Bake Pumpkin Pie Fluff – Quick & Easy Fall Dessert
If you’ve ever wished for all the flavor of pumpkin pie without turning on the oven, this no-bake pumpkin pie fluff is the answer. It’s light, creamy, and full of cozy fall flavor perfect for parties, potlucks, or even a weeknight treat.
I first made this for a last-minute fall gathering, and it instantly became a family favorite. What I love most? It’s versatile. You can serve it as a dip with graham crackers, spoon it into cups for single servings, or layer it with crushed cookies for a gorgeous pumpkin parfait. Best of all it takes just minutes to make and requires zero baking.
Why You’ll Love This Yummy Pumpkin Dessert
This dessert checks all the boxes for busy fall days:
- Quick & Easy: Only 10 minutes to prepare no baking involved.
- Crowd-Pleaser: Pumpkin pie flavor in a lighter, creamier form that kids and adults both enjoy.
- Versatile: Serve it as a dip, dessert cups, or layered parfaits.
- Make-Ahead Friendly: Perfect for prepping before a party or holiday dinner.
Simple Ingredients
With just a few pantry staples, you can whip up this dreamy pumpkin dessert in no time.
- Pumpkin Puree: Brings the rich, earthy pumpkin flavor we love in fall desserts.
- Instant Vanilla Pudding Mix: Adds sweetness and gives the mixture a silky smooth base.
- Milk: Helps the pudding set while keeping the texture creamy.
- Pumpkin Pie Spice: The warm spice blend that makes this taste like autumn in a bowl.
- Whipped Topping: Adds a light and airy texture for that “fluff” we’re going for.
- Crushed Graham Crackers or Gingersnaps (optional): Perfect for dipping or layering in parfaits.
Recipe Details
- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
What is Needed
- 1 (15 oz) can pumpkin puree
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup milk
- 1 tsp pumpkin pie spice
- 1 (8 oz) tub whipped topping (like Cool Whip)
- Optional: 1 cup crushed graham crackers or gingersnaps
Step-by-Step Instructions
1. Mix Pudding & Milk
In a large mixing bowl, whisk together the instant pudding mix and milk until smooth and slightly thickened.
2. Add Pumpkin & Spices
Stir in the pumpkin puree and pumpkin pie spice until fully combined and creamy.
3. Fold in Whipped Topping
Gently fold in the whipped topping with a spatula, making sure not to deflate the fluff.
4. Chill & Serve
Refrigerate for at least 30 minutes before serving. Serve in dessert cups, a large bowl, or layered with crushed cookies for parfaits.
Top Tips
- Use cold milk so the pudding sets up quickly and blends smoothly.
- Make it ahead the flavors develop even more after chilling overnight.
- Serve in mini mason jars for a cute and portable party dessert.
- Double the recipe for larger gatherings it disappears fast!
- Add texture with chopped nuts or cookie crumbles on top.
Make It Your Own
- Swirl in caramel or butterscotch sauce for a richer flavor.
- Top with candied pecans for a little crunch.
- Layer with crushed Oreos for a pumpkin-cookie parfait.
- Add cream cheese for a tangy pumpkin cheesecake fluff.
Recipe Variations
- Cheesecake Style: Add 4 oz of softened cream cheese for a tangy twist.
- Parfait Version: Layer with crushed cookies and whipped cream for a stunning presentation.
- Extra Spiced: Add a pinch of ginger or nutmeg for even more warmth.
Recommended Equipment
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Dessert cups or serving dish
Make Ahead Tips
This pumpkin fluff can be made up to 2 days ahead. Store it covered in the refrigerator until ready to serve.
How to Store and Reheat
- Store: Keep covered in the fridge for up to 3 days.
- Reheat: No reheating needed enjoy it cold!
What to Serve With This Recipe
Pair it with graham crackers, gingersnaps, vanilla wafers, or even apple slices for dipping. It’s also delicious layered in a trifle with whipped cream and cookies.
What You Need to Know About This Recipe
Pumpkin pie fluff started as a simple holiday “dessert dip” recipe but quickly became a fall favorite. Its no-bake convenience and versatile serving options make it perfect for everything from family nights to holiday buffets.
FAQ’s
Can I use homemade pumpkin puree instead of canned?
Yes! Just make sure it’s well-blended and not too watery.
Can I make this dessert dairy-free?
Use almond or oat milk for the pudding and a dairy-free whipped topping alternative.
How long does pumpkin fluff last?
It keeps in the fridge for up to 3 days perfect for making ahead.
Can I freeze it?
It’s best enjoyed fresh, as freezing changes the texture.
Make sure to follow me on Pinterest!
No-Bake Pumpkin Pie Fluff
Ingredients
- 1 15 oz can pumpkin puree
- 1 3.4 oz box instant vanilla pudding mix
- 1 cup milk
- 1 tsp pumpkin pie spice
- 1 8 oz tub whipped topping (like Cool Whip)
- Optional: 1 cup crushed graham crackers or gingersnaps
Instructions
- Mix Pudding & Milk – In a large mixing bowl, whisk together the instant pudding mix and milk until smooth and slightly thickened.
- Add Pumpkin & Spices – Stir in the pumpkin puree and pumpkin pie spice until fully combined and creamy.
- Fold in Whipped Topping – Gently fold in the whipped topping with a spatula, making sure not to deflate the fluff.
- Chill & Serve – Refrigerate for at least 30 minutes before serving. Serve in dessert cups, a large bowl, or layered with crushed cookies for parfaits.
Notes
- For a lighter version, use sugar-free pudding and light whipped topping.
- Use less milk for a thicker, firmer fluff.
One-Pot Cooking Rocks!
Michelle
Hi, I’m Michelle, the founder, owner, author, and editor of OvenSpot. My passion for one-pot cooking commenced when I was working to prepare cafeteria lunches for school students. I am now on a mission to assist you in choosing the cooking pot or appliance you will use daily. As well as in-depth information to assist you in using and caring for your cookware and appliances. Along with the yummy recipes I use at home.
Questions? Reach out to Michelle at [email protected]
