Description
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 🙂
Ingredients
- Graham Cracker Crumbs
- Sugar
- Ground Nutmeg
- Ground Cloves
- Cinnamon
- Butter
- Vanilla Frosting
- Pumpkin Puree
- Vanilla
- Sour Cream
- Ginger
- Clove
- Frozen Whipped Topping
Instructions
- 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