Fluffy Pumpkin Pie (Print Version)
# Ingredients:
01 -
1 cup of crushed graham crackers (about 9 sheets or a single sleeve).
02 -
1 tablespoon granulated sugar.
03 -
Half a teaspoon of ground cinnamon.
04 -
Melted butter, 1/2 cup.
05 -
One 15-ounce can of pumpkin puree.
06 -
A 3-ounce packet of vanilla-flavored pudding mix.
07 -
Pumpkin pie spice, about 1 to 1.5 teaspoons.
08 -
12 ounces of frozen whipped topping, thawed.
09 -
Optional: Mix 3/4 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp allspice, and 1/4 tsp cloves for a homemade pumpkin spice blend.
# Instructions:
01 -
Blend graham crackers with sugar and cinnamon in a processor. Stir in melted butter. Press firmly into a 9-inch pie dish. Chill it for 10–15 minutes.
02 -
Combine the pumpkin puree with pudding mix and spices. Beat well, then gently fold in the thawed whipped topping.
03 -
Pour the filling onto the chilled crust. Cover with plastic wrap. Refrigerate for at least 4 hours.
04 -
If you'd like, dust the top with extra spices. Keep it cold until you're ready to enjoy.
# Notes:
01 -
Stores well in the fridge for 3–4 days. Pre-crushed graham crumbs are fine (1 cup). Prepare the spice mix ahead if desired. Store-bought Cool Whip holds up better than fresh whipped cream.