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dairy free pumpkin fluff pie on a white plate topped with whipped topping

Dairy Free Pumpkin Fluff Pie

This unique dairy free pumpkin fluff pie puts a fun spin on dessert and is perfect for Thanksgiving.

Course Dessert
Cuisine American
Keyword dairy free pie, pumpkin fluff pie
Prep Time 15 minutes
Cook Time 0 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Calories 297 kcal
Author Dairy Free for Baby


  • 1 Graham cracker pie crust
  • 1 1/2 cups dairy free ice cream (caramel, vanilla, or pumpkin)
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 7 1/2 oz jar of Marshmallow Fluff (2 1/2 cups)
  • 2/3 cup dairy free frozen whipped topping (plus extra optional for topping)


  1. Let the dairy free ice cream soften on the counter for a few minutes, then spread into the graham cracker crust. Place in the freezer for now.

  2. Add the pumpkin, Marshmallow Fluff, and cinnamon to a bowl. Using a stand mixer or hand mixer (or just some good old whisking), beat for about 30 seconds. (It will be liquidy, this is normal!).

  3. Add the dairy free frozen whipped topping and and stir until well combined.

  4. Remove your pie from the freezer, and pour this pumpkin fluff layer over the ice cream layer. Put it back in the freezer for at least 6 hours or overnight to set.

  5. When ready to enjoy, you may need to let it soften at room temp for a few minutes first to make it easier to cut a slice. Enjoy as is or optionally top with additional dairy free whipped topping.

Recipe Notes

  • If you’re using vanilla or caramel ice cream, you can optionally mix 2 tbsp pureed pumpkin into those for the ice cream layer for extra pumpkin flavor.

Nutrition facts (approximate per serving):

297 calories, 10 g fat, 3 g saturated fat, 170 mg sodium, 51 g carbohydrate, 1.5 g fiber, 25 g sugar, 2.5 g protein, Vitamin A: 48%, Vitamin C: 1%, Calcium: 2%, Iron: 7%