Thanksgiving Recipes
Frost on the Pumpkin Pie
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
- 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.
- Bake at 350 degrees F for 6 minutes.
Filling
- 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.
- Fold in 1 cup of whipped topping; pour into the cooled crust.
- Spread the remaining topping over the filling; sprinkle with the reserved crumbs.
- Refrigerate at least 4 hours until served.
- Store in the refrigerator.
Notes
* Regular whipped cream can be used; it just requires longer refrigeration before serving.