Fluffy Refrigerated Pumpkin Pie

Ingredients

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 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. 1

   Set oven to 350 degrees 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 minumum 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.