Pumpkin Fluff Pie

🧂 Ingredients

• 9 sheets of graham crackers

  1 sleeve; or 1 approximately 1 cup of graham cracker crumbs
• 1 tablespoon white granulated sugar
• ½ teaspoon ground cinnamon
• ½ cup melted butter
• 1 15oz can pumpkin puree
• 1 3.oz package vanilla pudding mix
• 1 - 1 ½ teaspoons pumpkin pie spice*

  See notes for substitution
• 1 12oz container frozen whipped topping (i.e. Cool Whip)

Instructions

• 1 Add 9 sheets of graham crackers to the bowl of a food processor. Add in 1
  tablespoon of granulated sugar and ½ teaspoon of ground cinnamon. Pulse until
  all of the crackers are broken into fine crumbs.
• 2 Empty the graham cracker crumbs into a medium sized bowl and pour in the melted
  butter. Stir well to moisten the crumbs with the melted butter.
• 3 Once the butter and crumbs are well combined, press them firmly into the bottom
  of a 9" glass pie plate.
• 4 Cover and place your pie plate in the fridge for 10-15 minutes to firm up while
  you prepare the pumpkin fluff filling.
• 5 Add the pumpkin puree to a large bowl.
• 6 Add in the vanilla pudding mix and pumpkin pie spice. Beat with a hand mixer
  until fully combined.
• 7 Add in the thawed whipped topping and fold it in with a silicone spatula until
  completely combined and uniform.
• 8 Spread the pumpkin fluff mixture into the chilled graham cracker crust and cover
  with plastic wrap. Chill for a minimum of 4 hours before slicing and serving!
  Sprinkle with additional pumpkin pie spice or a pinch of nutmeg for serving.

Nutrition Info