Fluffy Refrigerated Pumpkin Pie

"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 :)"
 
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Ready In:
5hrs
Ingredients:
14
Serves:
6
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ingredients

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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.

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Reviews

  1. 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!
     
  2. 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.
     
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