Frost on the pumpkin pie

Frost on the pumpkin pie

Ingredients/Components

• graham cracker crumbs
• sugar - 3 Tbsp
• cinnamon - 1/2 tsp
• sour cream - 1 c
• nutmeg - 1/4 tsp
• ginger - 1/2 tsp
• canned pumpkin - 1 c
• cloves - 1/8 tsp
• oleo, melted - 1/3 c
• Cool Whip, thawed - 8 oz
• Stir until well blended

How to make frost on the pumpkin pie:

In a small bowl, combine all crust ingredients. Stir until well blended. Reserve 2 tablespoons of crumbs for topping. Press remaining in pie pan. Bake 6 minutes at 350°. Cool.Filling:1 can vanilla or sour cream vanilla frosting1 c. sour cream1 c. canned pumpkin1 tsp. cinnamon1/2 tsp. ginger1/4 tsp. cloves8 oz. Cool Whip, thawed In a large bowl, combine all filling ingredients, except Cool Whip. Beat 2 minutes at medium speed. Fold in 1 cup whipped topping. Pour into cooled crust. Spread rest of topping on top. Sprinkle with reserved crumbs. Refrigerate at least 4 hours.

Recipe categories: Desserts, Pie, Pies and tarts.