Recipe courtesy of Andy King

Creamy Ginger Pumpkin Pie

  • Level: Easy
  • Yield: 10 servings
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2 15-ounce cans pumpkin pie mix

1 container Cool Whip Light

1 1/2 teaspoons ground ginger

1/4 teaspoon ground cloves

3/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 eggs

1 graham cracker crust


  1. Preheat oven to 425 degrees. Follow mixing directions as instructed on the can of pumpkin pie mix. Blend in 3/4 Cool Whip in lieu of milk and fold in ginger. Puree in the blender and pour into graham cracker crust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes. Let cool and garnish with Cool Whip and/or pumpkin seeds.
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