Thanksgiving Recipes

Frost on the Pumpkin Pie

No Photo

Ingredients

Crust

  • 1 1/4 cups Graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/3 cup butter, melted

Filling

  • 1 can vanilla or sour cream vanilla frosting
  • 1 cup sour cream
  • 1 cup canned pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 (8 ounce) container whipped topping, thawed*

Instructions

Crust

  1. 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.

Filling

  1. In a large bowl combine the frosting, sour cream, pumpkin, cinnamon, ginger and cloves. Beat with an electric mixer at medium speed for 2 minutes.
  2. Fold in 1 cup of whipped topping; pour into the cooled crust.
  3. Spread the remaining topping over the filling; sprinkle with the reserved crumbs.
  4. Refrigerate at least 4 hours until served.
  5. Store in the refrigerator.

Notes

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



God's Rainbow - Noahic Covenant