Pumpkin Fluff Pie (Print Version)
# Ingredients:
01 -
1 cup of crushed graham crackers, that's about 9 sheets or a sleeve.
02 -
1 tablespoon granulated sugar.
03 -
1/2 teaspoon ground cinnamon.
04 -
1/2 cup melted butter.
05 -
15 oz of canned pumpkin puree.
06 -
One small box (3 oz) of vanilla pudding mix.
07 -
Pumpkin pie spice, about 1 to 1 1/2 teaspoons.
08 -
12 oz container of previously thawed frozen whipped topping.
09 -
Optional: mix your own pumpkin spice blend with 3/4 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp allspice.
# Instructions:
01 -
Crush the graham crackers with sugar and cinnamon, then combine with butter. Firmly press into a 9-inch dish. Let it chill for 10-15 mins.
02 -
In a bowl, blend together the pumpkin, pudding mix, and spices. Once smooth, gently fold in the whipped topping.
03 -
Spread the filling evenly into the crust, wrap it with plastic, and let it rest in the fridge for a minimum of 4 hours.
04 -
You can sprinkle extra spices if you'd like before serving. Keep it chilled.
# Notes:
01 -
Stays fresh for up to 3 or 4 days in the fridge. Want to save time? Pre-ground graham crumbs (1 cup) work. Spice blend can be made in advance. Cool Whip is better than fresh whipped cream for keeping it sturdy.