Directions:
- Set oven to 350°F.
- Prepare a 9-inch pie plate.
- For the crust; in a bowl mix together the crumbs with sugar, nutmeg, cloves and cinnamon, if using.
- Add in melted butter and stir with a spoon until well combined.
- Press the mixture on the bottom and up sides of the prepared pie plate.
- Bake for 7-9 minutes or until just lightly browned.
- Cool completely.
- For the filling; in a mixing bowl combine the can of frosting with pumpkin puree, sour cream, cinnamon, ginger and cloves; mix until well combined.
- Fold in 1 cup thawed Cool Whip topping until combined.
- Transfer and spread into the prepared cooled crust.
- Refrigerate for a minimum of 5 hours before serving.
- After the 5 hours chilling time spread the remaining Cool Whip on top.
- Store any leftovers (if any) in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.26 Kcal (1634 kJ) | ||
| Calories from fat | 191.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.28g | 33% | |
|---|---|---|---|
| Cholesterol | 48.1mg | 16% | |
| Sodium | 291.58mg | 12% | |
| Potassium | 95.83mg | 2% | |
| Total Carbs | 45.83g | 15% | |
| Sugars | 15.35g | 61% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 4.93g | 10% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 72.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 299.48 Kcal (1254 kJ) | ||
| Calories from fat | 146.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.33g | 33% | |
|---|---|---|---|
| Cholesterol | 36.91mg | 16% | |
| Sodium | 223.76mg | 12% | |
| Potassium | 73.54mg | 2% | |
| Total Carbs | 35.17g | 15% | |
| Sugars | 11.78g | 61% | |
| Dietary Fiber | 1.6g | 8% | |
| Protein | 3.78g | 10% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 7% | |
| Calcium | 55.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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