Frost-On-The-Pumpkin Pie Recipe

Frost-On-The-Pumpkin Pie Recipe

  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/3 cup butter or margarine, melted
  • FILLING:
  • 1 (16 ounce) can vanilla frosting
  • 1 (15 ounce) can solid pack pumpkin
  • 1 cup sour cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup whipped topping
  1. In a small bowl, combine the first five ingredients. Set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 degrees F for 7-9 minutes or until crust just begins to brown. Cool on a wire rack.
  2. In a mixing bowl, combine frosting, pumpkin, sour cream, cinnamon, ginger and cloves. Fold in whipped topping. Spoon into crust. Sprinkle with the reserved crumb mixture. Refrigerate for at least 4 hours before serving.
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