Pumpkin Fluff Pie (Print Version)
# Ingredients:
01 -
9 graham cracker sheets (1 sleeve/1 cup crumbs).
02 -
1 tablespoon white sugar.
03 -
1/2 teaspoon cinnamon.
04 -
1/2 cup butter, melted.
05 -
1 can (15 oz) pumpkin puree.
06 -
1 package (3 oz) vanilla pudding mix.
07 -
1-1.5 teaspoons pumpkin pie spice.
08 -
1 container (12 oz) frozen whipped topping, thawed.
09 -
Optional homemade pumpkin pie spice: 3/4 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/4 teaspoon allspice, 1/4 teaspoon cloves.
# Instructions:
01 -
Process graham crackers with sugar, cinnamon. Mix with melted butter. Press into 9-inch pie plate. Chill 10-15 minutes.
02 -
Mix pumpkin, pudding mix, spices. Beat until combined. Fold in whipped topping.
03 -
Spread filling in crust. Cover with plastic wrap. Chill minimum 4 hours.
04 -
Optional: sprinkle with extra spices. Keep refrigerated.
# Notes:
01 -
Keeps 3-4 days refrigerated. Use store-bought graham crumbs if preferred (1 cup). Can make spice blend ahead. Cool Whip works better than fresh whipped cream for stability.