Frost on the Pumpkin Pie

1
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

Add to Grocery List

  • 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

How to Make Frost on the Pumpkin Pie

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.

Printable Recipe Card

About Frost on the Pumpkin Pie

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




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