Frost on the Pumpkin Pie
Crust:
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
Filling:
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
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. Bake at 350 degrees F for 6 minutes.
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.
Fold in 1 cup of whipped topping; pour into the cooled crust. Spread the remaining
topping over the filling; sprinkle with the reserved crumbs. Refrigerate at
least 4 hours until served. Store in the refrigerator.
Regular whipped cream can be used, it just requires longer refrigeration
before serving.
