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Frost on the Pumpkin Pie



  • 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


  • 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


  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.

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