Frost on the Pumpkin Pie

Joyce Lowery

By
@jlowery55

Don't know how it got it's name, but is a very good pie to make during the fall of the year.

Rating:
★★★★★ 2 votes
Serves:
8
Prep:
20 Min
Cook:
10 Min
Method:
No-Cook or Other

Ingredients

3 Tbsp
sugar
1 c
canned pumpkin
1/2 c
margarine
1 c
sour cream
1/2 tsp
ground ginger
1 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1 c
graham cracker crumbs
1 can(s)
sour cream vanilla frosting
1 small
cool whip

Step-By-Step

1Preheat oven to 350 degrees. Combine the graham cracker crumbs, cinnamon, sugar, nutmeg and melted margarine. Stir until blended. Reserve 2 tablespoons of mixture for topping. Press remaining crumbs over bottom and up sides of pie plate. Bake at 350 degrees for 6 minutes. Cool.
2In large bowl, combine remaining ingredients except cool whip. Beat 2 minutes at medium speed. Fold in one cup cool whip. Spread in cooled pie crust.
3Spread remaining cool whip over filling. Sprinkle with reserved crumbs. Refrigerate at least four hours before serving.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: Southern