Print Recipe

Frost on the Pumpkin Pie






  1. Crust: In a small bowl, combine the graham cracker crumbs, sugar, cinnamon, nutmeg, cloves and butter; stir until blended. Reserve 2 tablespoons for topping; press the remaining crumbs over the bottom and sides of a 9- to 10- inch pie pan.
  2. Bake at 350 degrees F for 6 minutes.
  3. Filling: In a large bowl combine the frosting, sour cream, pumpkin, 1 cinnamon, ginger and cloves. Beat with an electric mixer at medium speed for 2 minutes.
  4. Fold in 1 cup of whipped topping; pour into the cooled crust.
  5. Spread the remaining topping over the filling; sprinkle with the reserved crumbs.
  6. Refrigerate at least 4 hours until served.
  7. Store in the refrigerator.

Regular whipped cream can be used, it just requires longer refrigeration before serving.

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips