Fluffy Refrigerated Pumpkin Pie

• 1 12 cups graham cracker crumbs
• 3 -4 tablespoons sugar
• 14 teaspoon ground nutmeg
• 18 teaspoon ground cloves
• 14 teaspoon cinnamon (optional)
• 13 cup melted butter or 13 cup margarine
• 1 (16 ounce) can vanilla frosting
• 1 (15 ounce) can pumpkin puree (do not use pumpkin pie filling)
• 1 teaspoon vanilla
• 1 cup sour cream
• 1 teaspoon cinnamon
• 12 teaspoon ginger
• 12 teaspoon clove
• 1 (8 ounce) containercool whip frozen whipped topping, thawed, divided

1. Set oven to 350F.
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.

graham cracker crumbs, sugar, ground nutmeg, ground cloves, cinnamon, butter, vanilla frosting, pumpkin puree, vanilla, sour cream, cinnamon, ginger, clove, containercool whip frozen whipped topping

Taken from www.food.com/recipe/fluffy-refrigerated-pumpkin-pie-256030 (may not work)