Frost-on-the-Pumpkin Pie
Source of Recipe
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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.
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