frost on the pumpkin pie

Name: Frost on the Pumpkin Pie
Prep time: 20 min
Cook time: 10 min
Yield: 8
Cuisine: Southern
Ingredients: 3 tablespoon(s) sugar; 1 cup(s) canned pumpkin; 1/2 cup(s) margarine; 1 cup(s) sour cream; 1/2 teaspoon(s) ground ginger; 1 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground nutmeg; 1 cup(s) graham cracker crumbs; 1 can(s) sour cream vanilla frosting; 1 small cool whip

(2 RATINGS)

45 Pinches 1 Photo

Joyce Lowery

Sterlington, LA

Updated on May 28, 2013

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

Rate

prep time 20 Min

cook time 10 Min

method No-Cook or Other

yield 8 serving(s)

Ingredients

3 tablespoons sugar
1 cup canned pumpkin
1/2 cup margarine
1 cup sour cream
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup graham cracker crumbs
1 can sour cream vanilla frosting
1 small cool whip

How To Make frost on the pumpkin pie

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.

Step 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.
Step 3

Spread remaining cool whip over filling. Sprinkle with reserved crumbs. Refrigerate at least four hours before serving.
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