Fluffy Refrigerated Pumpkin Pie

Total Time: 5 hrs Preparation Time: 5 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.