Fluffy Refrigerated Pumpkin Pie |
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Prep Time: 300 Minutes Cook Time: 0 Minutes |
Ready In: 300 Minutes Servings: 6 |
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Warning, better make two of these! - I strongly advise to use only Betty Crocker or Duncan Hines vanilla canned frosting for this, I made this using a no-name vanilla frosting and for some reason it was just not as good - the graham crust may be prepared and baked up to a day in advance, you may adjust the spice amount to suit taste :) Ingredients:
1 1/2 cups graham cracker crumbs |
3 -4 tablespoons sugar |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1/4 teaspoon cinnamon (optional) |
1/3 cup melted butter or 1/3 cup margarine |
1 (16 ounce) can vanilla frosting |
1 (15 ounce) can pumpkin puree (do not use pumpkin pie filling) |
1 teaspoon vanilla |
1 cup sour cream |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon clove |
1 (8 ounce) container cool whip frozen whipped topping, thawed, divided |
Directions:
1. Set oven to 350°F.
2. Prepare a 9-inch pie plate.
3. For the crust; in a bowl mix together the crumbs with sugar, nutmeg, cloves and cinnamon, if using.
4. Add in melted butter and stir with a spoon until well combined.
5. Press the mixture on the bottom and up sides of the prepared pie plate.
6. Bake for 7-9 minutes or until just lightly browned.
7. Cool completely.
8. 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.
9. Fold in 1 cup thawed Cool Whip topping until combined.
10. Transfer and spread into the prepared cooled crust.
11. Refrigerate for a minimum of 5 hours before serving.
12. After the 5 hours chilling time spread the remaining Cool Whip on top.
13. Store any leftovers (if any) in the refrigerator.
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