Frost on the Pumpkin Pie
- Ready In:
- 26mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
CRUST
- 1 1⁄4 cups graham cracker crumbs
- 3 teaspoons sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon clove
- 1⁄3 cup butter, melted
-
FILLING
- 1 container sour cream vanilla frosting
- 1 cup sour cream
- 1 cup canned pumpkin
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon clove
- 1 (8 ounce) carton frozen whipped topping
directions
- Heat oven to 350F degrees.
- In small bowl, combine all crust ingredients.
- Stir until well blended.
- Reserve 2 Tbsp for topping.
- Press remaining crumbs in 9 inch pie pan.
- Bake at 350* for 6 minutes.
- Cool.
- In large bowl, combine all filling ingredients EXCEPT whipped topping.
- Beat for 2 minutes at medium speed.
- Fold in 1 cup whipped topping, pour into crust.
- Spread remaining topping over filling.
- Sprinkle with crumbs.
- Chill at least 4 hours.
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Reviews
-
This is amazing. I made this for Christmas dinner 2009 and my guests loved it. Even those, Like me, who do not like Pumpking pie at all. Depite a very filling christmas dinner everybody found room for this dessert. I had none left over. It got many many stars above 5. I could not find sour cream vanilla icing so I used regular duncan hines vanilla frosting. It was still wonderful. I will make this with every turkey dinner from now on.
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!