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)

review

Recipe by

Joyce Lowery

@jlowery55

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.

►

(2 ratings)

yield 8 serving(s)

prep time 20 Min

cook time 10 Min

method No-Cook or Other

Ingredients For frost on the pumpkin pie

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

How To Make frost on the pumpkin pie

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.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

frost on the pumpkin pie

Ingredients For frost on the pumpkin pie

How To Make frost on the pumpkin pie

Categories & Tags for Frost on the Pumpkin Pie: