Fluffy Pumpkin Pie (Print Version)
# Ingredients:
01 -
1 sleeve of graham crackers (about 9 sheets/1 cup crumbs).
02 -
1 tablespoon granulated sugar.
03 -
1/2 teaspoon of ground cinnamon.
04 -
Half a cup of melted butter.
05 -
One 15-ounce can of pure pumpkin puree.
06 -
A small box (3 oz) of vanilla pudding mix.
07 -
1 to 1 1/2 teaspoons of pumpkin spice mix.
08 -
A 12-ounce tub of thawed frozen whipped topping.
09 -
Optional DIY pumpkin spice mix: 3/4 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp cloves.
# Instructions:
01 -
Blend graham crackers, sugar, and cinnamon together. Combine crumbs with butter. Put the mix in a 9-inch pie dish, pressing it down evenly. Let it rest in the fridge for 10-15 minutes.
02 -
Combine the pumpkin puree, pudding powder, and spices in a bowl. Beat everything together until smooth, then gently fold in the whipped topping.
03 -
Pour the filling onto the crust, spreading it out evenly. Cover it up with plastic wrap, then pop it into the fridge for at least 4 hours.
04 -
Optional: sprinkle more spices before serving. Keep stored in the fridge.
# Notes:
01 -
Stays good in the fridge for 3-4 days. You can swap graham crackers for store-bought crumbs (about a cup). Prep the spice mix ahead of time. Cool Whip holds up better than fresh whipped cream here.