Frost on the Pumpkin Pie

★★★★★ 2 Reviews
jlowery55 avatar
By Joyce Lowery
from Sterlington, LA

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

serves 8
prep time 20 Min
cook time 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
    sour cream vanilla frosting
  • 1 sm
    cool whip
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How To Make

  • 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.

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