Pumpkin Fluff Pie (Print Version)
# Ingredients:
01 -
1 sleeve (1 cup crumbs) of graham crackers, about 9 sheets.
02 -
1/2 teaspoon ground cinnamon.
03 -
1 tablespoon granulated sugar.
04 -
Half a cup of melted butter.
05 -
15-ounce can of pumpkin puree.
06 -
3-ounce box of instant vanilla pudding.
07 -
1 to 1 and a half teaspoons pumpkin spice.
08 -
12 ounces of thawed frozen whipped topping.
09 -
Optional spice mix: 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon each of allspice and cloves.
# Instructions:
01 -
Blend graham crackers with sugar and cinnamon. Stir in the melted butter, then press the mix into a 9-inch pie pan. Chill for 10 to 15 minutes.
02 -
Blend pumpkin puree with pudding mix and spices until smooth. Gently fold in the whipped topping.
03 -
Pour the filling on the crust. Cover it with plastic wrap, then refrigerate for at least 4 hours.
04 -
Optional: add a sprinkle of extra spices before serving. Keep leftovers in the fridge.
# Notes:
01 -
Good for up to 3-4 days in the fridge. Use 1 cup store-bought graham crumbs if you'd like. You can prep the spice mix ahead. Cool Whip holds up better than fresh cream.