Recipe by Kittencal@recipezazz
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 :)
Top Review by 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!
- 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) containercool whip frozen whipped topping, thawed, divided
Directions See How It's Made
- 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.