Recipe Archives->Pies->Pumpkin Frost

Frost-on-the-Pumpkin Pie

1 1/4 c (18 squares) graham cracker crumbs      
3 T sugar                              
1/2 t cinnamon                        
1/4 t nutmeg                         
1/8 t cloves                        
1/3 c margarine or butter, melted  
                                  
1 can Ready-to-Spread Sour Cream Vanilla or Vanilla Frosting
1 c dairy sour cream
1 c canned pumpkin
1 t cinnamon
1/2 t ginger
1/4 t cloves
8-oz. carton (3 1/2 c) frozen whipped topping, thawed

Heat oven to 350 F.  In small bowl, combine all crust ingredients;
stir until blended.  Reserve 2 T crumbs for topping.  Press remaining
crumbs over bottom and up sides of a 9 or 10-inche pie pan.  Bake
at 350 for 6 minutes.  Cool.

In a large bowl, combine all filling ingredients except whipped
topping; beat 2 minutes at medium speed.  Fold in 1 cup whipped
topping; pour into prepared crust.  Spread remaining whipped topping
over fillin' sprinkle with reserved 2 tablespoons crumbs.  Refrigerate
at least 4 hours.  Store in refrigerator.  8 servings.

Printable version: pumpkin-frost.txt.