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    You are in: Home / Recipes / Fluffy Refrigerated Pumpkin Pie Recipe
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    Fluffy Refrigerated Pumpkin Pie

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    5 hrs

    0 mins

    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 :)

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    Units: US | Metric



    • 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


    1. 1
      Set oven to 350°F.
    2. 2
      Prepare a 9-inch pie plate.
    3. 3
      For the crust; in a bowl mix together the crumbs with sugar, nutmeg, cloves and cinnamon, if using.
    4. 4
      Add in melted butter and stir with a spoon until well combined.
    5. 5
      Press the mixture on the bottom and up sides of the prepared pie plate.
    6. 6
      Bake for 7-9 minutes or until just lightly browned.
    7. 7
      Cool completely.
    8. 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. 9
      Fold in 1 cup thawed Cool Whip topping until combined.
    10. 10
      Transfer and spread into the prepared cooled crust.
    11. 11
      Refrigerate for a minimum of 5 hours before serving.
    12. 12
      After the 5 hours chilling time spread the remaining Cool Whip on top.
    13. 13
      Store any leftovers (if any) in the refrigerator.

    Ratings & Reviews:

    • on October 08, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fluffy Refrigerated Pumpkin Pie

    Serving Size: 1 (265 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 746.0
    Calories from Fat 382
    Total Fat 42.4 g
    Saturated Fat 22.4 g
    Cholesterol 43.9 mg
    Sodium 370.0 mg
    Total Carbohydrate 89.5 g
    Dietary Fiber 1.2 g
    Sugars 70.4 g
    Protein 4.0 g

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