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Fluffy Pumpkin Pie

Written By: kittencal on October 8, 2010 No Comment

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Servings 6-8

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 1/3 cup margarine

FILLING:

1 (16 ounce) can vanilla frosting

1 (15 ounce) canspumpkin puree ( do not use pumpkin pie filling)

1-1/2 teaspoons vanilla

1 cup sour cream

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1 (8 ounce) container Cool Whip frozen whipped topping, thawed and divided

INSTRUCTIONS:————————————
Preheat oven to 350 degrees F.
Prepare a 9-inch pie plate.
For 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 topping on top.
Store any leftovers in the refrigerator.
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