Name: Frost-On-The-Pumpkin Pie
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1-1/2 cups graham cracker crumbs (about 24 squares) -; 3 tablespoons sugar -; 1/4 teaspoon ground nutmeg -; 1/8 teaspoon ground cloves -; 1/3 cup butter, melted -; Filling: -; 1 can (16 ounces) vanilla frosting -; 1 can (15 ounces) solid-pack pumpkin -; 1 cup sour cream -; 1 to 1-1/2 teaspoons ground cinnamon -; 1/2 to 1 teaspoon ground ginger -; 1/4 to 1/2 teaspoon ground cloves -; 1 cup whipped topping -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Frost-On-The-Pumpkin Pie

1. 1-1/2 cups graham cracker crumbs (about 24 squares) -

2. 3 tablespoons sugar -

3. 1/4 teaspoon ground nutmeg -

4. 1/8 teaspoon ground cloves -

5. 1/3 cup butter, melted -

6. Filling: -

7. 1 can (16 ounces) vanilla frosting -

8. 1 can (15 ounces) solid-pack pumpkin -

9. 1 cup sour cream -

10. 1 to 1-1/2 teaspoons ground cinnamon -

11. 1/2 to 1 teaspoon ground ginger -

12. 1/4 to 1/2 teaspoon ground cloves -

13. 1 cup whipped topping -

How to cook deliciously - Frost-On-The-Pumpkin Pie

1. Stage

In a small bowl, combine the first five ingredients. Set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 7-9 minutes or until crust just begins to brown. Cool on a wire rack.

2. Stage

In a large bowl, combine the frosting, pumpkin, sour cream, cinnamon, ginger and cloves. Fold in whipped topping. Spoon into crust. Sprinkle with the reserved crumb mixture. Refrigerate for at least 4 hours before serving.