Fluffy Refrigerated Pumpkin Pie

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 :)

Steps

Set oven to 350f.

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 in the refrigerator.

Ingredients

graham cracker crumbs, sugar, ground nutmeg, ground cloves, cinnamon, butter, vanilla frosting, pumpkin puree, vanilla, sour cream, ginger, clove, frozen whipped topping