Frost on the Pumpkin Pie
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1 ccanned pumpkin
1 csour cream
1/2 tspground ginger
1 tspground cinnamon
1/2 tspground nutmeg
1 cgraham cracker crumbs
1 can(s)sour cream vanilla frosting
1 smallcool whip
How to Make Frost on the Pumpkin Pie
- 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.
- 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.
- Spread remaining cool whip over filling. Sprinkle with reserved crumbs. Refrigerate at least four hours before serving.