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.
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