Ingredients for Fluffy Refrigerated Pumpkin Pie
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- Ground Nutmeg
- Ground Cloves
- ¼ teaspoon ground cinnamon
- Butter
- Vanilla Frosting
- 1 (15 ounce) can pumpkin puree
- Vanilla
- ½ cup sour cream
- ½ teaspoon ground ginger
- Clove
- Frozen Whipped Topping
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How to Make Fluffy Refrigerated Pumpkin Pie
- Preheat oven to 350°F (175°C).
- Prepare a 9-inch pie plate.
- **Make the Crust:**
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground cinnamon.
- Add ½ cup (1 stick) melted unsalted butter and stir until evenly moistened.
- Press the mixture firmly into the bottom and up the sides of the pie plate.
- Bake for 7-9 minutes, or until lightly golden brown. Cool completely on a wire rack.
- **Make the Filling:**
- In a large bowl, beat 1 (16 ounce) can vanilla frosting (Betty Crocker or Duncan Hines recommended) until smooth.
- Add 1 (15 ounce) can pumpkin puree, ½ cup sour cream, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves.
- Mix until thoroughly combined.
- Gently fold in 1 cup thawed Cool Whip until just combined.
- Pour the filling into the cooled crust and spread evenly.
- Refrigerate for at least 5 hours, or preferably overnight.
- Before serving, spread the remaining 1 cup thawed Cool Whip over the top.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
281g
Fat
112g
Carbs
29g
