Pumpkin Fluff Pie with Gingersnap Crust

Why You’ll Love This Pumpkin Fluff Pie

Fall desserts are often all about comforting flavors, but they don’t always need to involve turning on the oven or making a traditional pie. Enter: Pumpkin Fluff Pie with Gingersnap Crust, your new favorite no-bake dessert that brings full autumn flavor with none of the stress.

✅ Quick highlights:

• No oven required

• Creamy, fluffy pumpkin filling

• A sweet-and-spicy gingersnap crust

• Perfect for make-ahead holiday prep

• Kid- and party-friendly

• Naturally free from pork, bacon, alcohol, or wine

Whether you’re serving it for Thanksgiving, Friendsgiving, or just because you love pumpkin spice everything, this pie is a guaranteed crowd-pleaser.

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What Is Pumpkin Fluff Pie?

Pumpkin Fluff Pie is a no-bake dessert made with a base of whipped topping, pumpkin puree, and instant pudding mix, poured into a flavorful crust (in this case: gingersnap!). It’s lighter than traditional pumpkin pie but still full of that warm, spiced flavor everyone loves in fall.

Think of it as pumpkin pie meets mousse meets cheesecake, but with no baking involved.

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Ingredients for Pumpkin Fluff Pie with Gingersnap Crust

This recipe is made with easy-to-find ingredients, many of which you may already have on hand if you’ve done any fall baking.

🧾 For the Gingersnap Crust:

✅ You can also use a store-bought gingersnap crust if you’re in a pinch!

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🧁 For the Pumpkin Fluff Filling:

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Step-by-Step Instructions

Step 1: Make the Gingersnap Crust

1. Crush the cookies:
   Place gingersnap cookies in a food processor and pulse until finely ground. You should have about 1 ½ cups of crumbs.

2. Mix in butter & spices:
   In a bowl, combine cookie crumbs, melted butter, cinnamon, and brown sugar (if using). Stir until evenly moistened.

3. Press into pan:
   Firmly press the mixture into the bottom and sides of a 9-inch pie dish using your hands or the bottom of a measuring cup.

4. Chill:
   Place the crust in the fridge for at least 30 minutes to firm up while you make the filling.

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Step 2: Make the Pumpkin Fluff Filling

1. Whisk the base:
   In a large bowl, whisk together the pumpkin puree, instant pudding mix, milk, pumpkin pie spice, cinnamon, and vanilla extract until smooth.

2. Add sweetener (optional):
   Taste and add maple syrup or brown sugar if you want it sweeter.

3. Fold in whipped topping:
   Gently fold in the thawed whipped topping until fully combined and fluffy. Be careful not to overmix.

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Step 3: Assemble the Pie

1. Spoon the filling into the crust and smooth the top with a spatula.

2. Chill for at least 2–3 hours, or until firm. Overnight is even better for best texture and flavor!

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Step 4: Garnish and Serve

Top with:

• Extra whipped topping

• A dusting of cinnamon

• Crushed gingersnaps

• A drizzle of maple syrup

• Pumpkin-shaped sprinkles (for a fun fall vibe)

Then slice, serve, and enjoy every fluffy, spicy, creamy bite.

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Make-Ahead Tips & Storage

One of the best things about this pie is that it’s perfect for prepping in advance.

⏰ How far ahead can you make it?

• Make up to 2 days ahead

• Store covered in the refrigerator

• Wait to add garnishes until just before serving

❄️ Can you freeze pumpkin fluff pie?

Yes! Wrap tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge before serving. Note: the texture may be slightly softer after thawing.

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Ingredient Substitutions & Variations

🥄 Don’t Have Gingersnaps?

Swap with:

• Graham crackers

• Biscoff cookies

• Vanilla wafers

• Oreo cookie crust (for a chocolate-pumpkin twist!)

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🥥 Dairy-Free / Vegan Options:

• Use coconut whipped topping or dairy-free whipped cream

• Choose plant-based milk (almond, oat, soy, etc.)

• Ensure the pudding mix is dairy-free (some vanilla puddings are)

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🍯 Flavor Add-ins:

• Add 2 tbsp cream cheese for tangy cheesecake vibes

• Mix in chopped pecans or mini marshmallows for texture

• Drizzle with caramel sauce before serving

• Swirl in a few tablespoons of Nutella or chocolate spread

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Nutrition Snapshot (Per Slice – Approx. 1/8 Pie)

Note: This can vary depending on toppings, crust, and exact brands.

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Frequently Asked Questions (FAQs)

Q1: Can I use pumpkin pie filling instead of puree?

No. Pumpkin pie filling already contains sugar and spices, which will make the mousse overly sweet and could throw off the texture. Stick with 100% pumpkin puree.

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Q2: Can I make the filling without pudding mix?

You can substitute pudding mix with 4 oz softened cream cheese and 1–2 tablespoons powdered sugar. The texture will be more like pumpkin cheesecake mousse.

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Q3: Is this pie gluten-free?

Not with gingersnap cookies, unless you use gluten-free gingersnaps or a gluten-free cookie crust alternative. The filling is gluten-free as long as your pudding and toppings are.

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Q4: What brand of whipped topping works best?

Any brand of frozen whipped topping like Cool Whip, So Delicious CocoWhip, or store brands will work. Just make sure it’s fully thawed before folding in.

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Q5: Can kids eat this?

Absolutely! There are no raw eggs, alcohol, or artificial coloring in the base recipe. It’s fun to serve in individual cups or jars for kid-friendly presentation.

Final Thoughts: The Ultimate No-Bake Fall Dessert (Continued)

This Pumpkin Fluff Pie with Gingersnap Crust is fall flavor in its fluffiest, most satisfying form. Whether you’re a seasoned holiday host or just want to impress friends with minimal effort, this dessert is proof that easy can still mean spectacular.

With its creamy texture, cozy pumpkin spice notes, and that irresistibly crisp gingersnap crust, it hits all the marks:

• ✅ Comforting & nostalgic

• ✅ Quick & hassle-free

• ✅ Perfect for sharing

It’s also incredibly flexible. You can make it your own by playing with different crusts, layering techniques, or adding toppings. The base recipe serves as a reliable go-to for:

• 🍽️ Thanksgiving tables

• 🧁 Mini pies for bake sales

• 🍂 Fall-themed baby showers or brunches

• 🎉 Friendsgiving dessert bars

• 👩‍🍳 Easy weeknight sweet treats

Bonus: How to Turn This into Mini Pumpkin Fluff Pies

Want individual servings? Just use:

• 6–8 mini tart pans

• Silicone muffin cups

• Disposable pie tins

• Mason jar lids (yes, really!)

Divide the crust mixture, press into your chosen mini molds, and chill. Then spoon or pipe the mousse on top and refrigerate.

Top with whipped cream and a mini gingersnap for the ultimate bite-sized fall treat.

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One Last Tip: Add a Cozy Beverage Pairing ☕

Serve your Pumpkin Fluff Pie with:

• A warm mug of chai tea latte

• A tall glass of cold brew with pumpkin cream

• Steamed almond milk with cinnamon & honey

• A pumpkin spice herbal tea for a fully coordinated fall flavor moment

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Final Verdict

If you’re only going to make one no-bake dessert this season, make it this one. The Pumpkin Fluff Pie with Gingersnap Crust is:

• A beautiful blend of texture and spice

• Incredibly fast and easy to pull together

• Make-ahead friendly and stress-free

• An Instagram-worthy crowd favorite

• Perfectly cozy, creamy, and oh-so-fall

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Now it’s your turn! Whip it up, snap a photo, and tag it with #PumpkinFluffPie so others can fall in love with this seasonal stunner too. 🎃💛