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.


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Rating:

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

Directions Step-By-Step

1
Preheat 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.
2
In 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.
3
Spread 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