Dairy Free Pumpkin Fluff Pie
This unique dairy free pumpkin fluff pie puts a fun spin on dessert and is perfect for Thanksgiving.
Ingredients
- 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)
Instructions
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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.
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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!).
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Add the dairy free frozen whipped topping and and stir until well combined.
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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.
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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%