No Bake Pumpkin Fluff Pie
Fall is probably my favorite time of year in terms of desserts: apples, spices, pumpkin, salted caramel! YUM. Of course, one of the most classic autumn (and holiday) desserts is pumpkin pie!
Today, we’re bringing you a fresh new spin on this iconic fall treat. This No-Bake Pumpkin Fluff Pie is a great recipe to have in your arsenal because (as the name would indicate) it requires no baking whatsoever. This makes it a good one to keep in mind for Thanksgiving, when you know your oven is going to already be in high demand!
NOTE: If you homeschool or have children or grandchildren who enjoy doing fun educational activities with you, take a look at our Pumpkin Unit Study ideas on our sister site, Only Passionate Curiosity! After you do the unit study together, you can top off your study by making and eating this pie together!
This pie is also pretty much a guaranteed crowd-pleaser with its two creamy, pumpkin-y layers: one with vanilla ice cream and one with marshmallow fluff!
Ingredients for No-Bake Pumpkin Fluff Pie
It’s also super easy to make and requires only 6 ingredients! If you have a child who likes to help out in the kitchen, this would be a fun one to hand over to him or her! Truly, the only difficult thing about this delicious pie is waiting for it to freeze before digging in.
Steps for Making Pumpkin Fluff Pie
To start out, you’re going to combine your canned pumpkin, vanilla ice cream, and cinnamon in a stand mixer or hand mixer.
Whip it! Whip it good! 😉
This mixture will make up the bottom layer of your Pumpkin Fluff Pie, so you can go ahead and pour it into your pre-bought pie crust.
If you are gluten-free, the pie crust will be the only substitution you’d need to make for this pie. This gluten free gingerbread pie crust would be extra tasty!
While your first layer of the pie sets up in the freezer, you’ll put together the top layer.
Clean out your mixing bowl and add the remaining pumpkin and cinnamon, along with the Marshmallow Fluff (specific amounts in recipe below).
Beat on medium for about a minute, scraping down bowl halfway through. (It will be kind of runny, and that’s okay.)
After you scrape down the sides, add the Cool Whip and beat for about 30 seconds until combined.
At this point, you’ll put the bowl with marshmallow/ Cool Whip component in the freezer for about 20 minutes. This just gives it a chance to get a little more solid and, well, fluffy.
After 20 minutes, you can take the bowl out and pour out/spread the “fluff” layer onto the top of your pie.
After this, all you have to do is pop it into the freezer for about 6 hours. Easy, right? Like I said, the only hard part is waiting to eat it!
To serve this No Bake Pumpkin Fluff Pie, just pull it out of the freezer about 15-20 minutes before you plan on eating it. If it’s not creamy enough for you (though I doubt this would be the case), you can also serve it with some extra whipped topping! We hope you enjoy it!
If you love autumn eats as much as we do here at Love These Recipes, you need to check out some of the other recent autumn recipes we’ve posted, like our delicious caramel apple cake, keto-friendly salted caramel fat bombs, and creamy pumpkin soup!
What are some of your favorite autumn treats and eats?
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No Bake Pumpkin Fluff Pie
Description
This pie is also pretty much a guaranteed crowd-pleaser with its two creamy, pumpkin-y layers: one with vanilla ice cream and one with marshmallow fluff!
Ingredients
1 graham cracker pie crust
¾ C vanilla ice cream, softened
⅔ C + ½ C pumpkin puree
2 teaspoons ground cinnamon, divided
7 ½ oz jar Marshmallow Fluff
⅔ C whipped topping
Instructions
In a stand mixer or using a hand mixer, blend ⅔ C pumpkin, ice cream and 1 tsp cinnamon on medium.
Pour into the crust and place in freezer.
Meanwhile, clean out your bowl and add ½ C pumpkin, Marshmallow Fluff, and remaining 1 tsp cinnamon.
Beat on medium for about a minute, scraping down bowl half way through. (It will be liquidy.)
Add cool whip and beat for about 30 seconds until combined.
Set aside in fridge for about 20 minutes.
Pour over ice cream layer and put back in the freezer for at least 6 hours to set.
Allow to sit at room temp for about 15-20 minutes before serving.
Optional, add a dollop of whipped topping.
Wow, wow, and more wow!!! I will be making this for our annual mountain family picnic. And likely for Thanksgiving, too! Thank you for sharing, Wendy!