Fluffy Refrigerated Pumpkin Pie

Kittencalskitchen's Note:

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 :)

• Total Time: 5 hrs
• Prep Time: 5 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 6

CRUST

• 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

FILLING

• 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.

Reviews

[bestestsister]

My family demands that I make this pie every year for Thanksgiving. My dd has been talking about for a couple of weeks now. It is so easy and it tastes delicious!! The spices in the crust really add to the overall flavour. Excellent pie!

[Ericadawn]

This made 2 1/2 pies! I used a store-bought graham cracker crust, and I also made the one in the recipe. I didn't have graham crackers, so I used Nilla wafers instead, and worked great. I spread the extra crust mix into a small dish. The filling filled up both pie pans, as well as the small dish! I'm glad there's plenty to go around, because it's really tasty! I had some extra frosting in the fridge, so I mixed that in the filling too. The extra sweetness was really good.