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 :)”

Ingredients Nutrition


  1. Set oven to 350°F.
  2. Prepare a 9-inch pie plate.
  3. For the crust; in a bowl mix together the crumbs with sugar, nutmeg, cloves and cinnamon, if using.
  4. Add in melted butter and stir with a spoon until well combined.
  5. Press the mixture on the bottom and up sides of the prepared pie plate.
  6. Bake for 7-9 minutes or until just lightly browned.
  7. Cool completely.
  8. 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.
  9. Fold in 1 cup thawed Cool Whip topping until combined.
  10. Transfer and spread into the prepared cooled crust.
  11. Refrigerate for a minimum of 5 hours before serving.
  12. After the 5 hours chilling time spread the remaining Cool Whip on top.
  13. Store any leftovers (if any) in the refrigerator.

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