This pie…Pumpkin Fluff Pie to be exact is definitely a favorite Fall dessert of mine. It’s a no bake dessert making it super easy. It’s rich, silky and fluffy all at the same time!
I am not a huge fan of traditional pumpkin pie, but I eat it because, well, it’s pumpkin pie and it really only comes around once or twice a year.
However, I do love this Pumpkin Fluff Pie because it tastes similar to a traditional pumpkin pie, but it’s a little sweeter, a little fluffier, and soooooo creamy.
I mean come one, look at this fluff! This pie is crazy easy to make – It’s a little mixing and that’s really it. I’m going to go ahead and say you can just make the filling part and treat it as a dessert dip – dip apples in it, dip vanilla cookies in it, heck eat it with a spoon. It’s THAT good!
I can’t forget to tell you about this crust. Have you tried Trader Joe’s Maple Leaf Cookies? Please say yes. If not, go there and buy all the boxes on the shelf. They are ridiculous. In a good way obviously, or else I wouldn’t be freaking out about them. They’re similar to a Golden Oreo, but have some maple flavor in there. UGH. Love.
Yes, you guessed it. I made the crust out of Trader Joe’s Maple Leaf Cookies and I am going to make it again again and again. Don’t worry though, if you can’t find the cookies, use Golden Oreos or you can simply make a graham cracker crust which would also be oh so good.
I brought this pie over to my sister’s for dessert and everyone loved it. We had lasagna for dinner so the pie was actually a nice “lighter” option. It’s not really light, but since it’s a “fluff” pie, it feels light. Ya with me?
Anyway, put this pumpkin pie recipe in your back pocket. Make it this weekend, the next weekend, and we can’t forget about Thanksgiving now can we?
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- Pie Filling
- 8 ounces cream cheese, room temperature
- ½ cup + 2 tablespoons powdered sugar
- ½ teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¾ cup unsweetened pumpkin puree
- 8 ounce container cool whip
- 1 box maple leaf cookies from Trader Joe's (or 30 Golden Oreos)
- 6 tablespoons unsalted butter, melted
- ½ teaspoon salt
- Preheat oven to 350 degrees.
- To prepare the crust, add the cookies and salt to a food processor and mix until cookies have turned into crumbs. With the food processor on, slowly pour in the melted butter and mix for an additional 30 seconds or until the butter has incorporated into the crumbs. Press the crust into a pie dish and bake for 8 minutes. Let cool completely.
- To make the filling, add the cream cheese, powdered sugar, pumpkin pie spice, and vanilla to a mixer fitted with a whisk attachment. Whisk until the mixture is light and fluffy, about 1 minute. Add the pumpkin puree and mix until it's completely incorporated. Next, gently fold in the cool whip with a spatula.
- Pour filling into the cooled pie crust and cover with plastic wrap. Refrigerate for at least 4 hours before serving. For an even better pie, refrigerate over night - this allows the flavors to settle, the filling to set, and the crust to absorb some of the moisture from the filling.