Frost on the Top Pumpkin Pie

Frost On The Top Pumpkin Pie Recipe

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Jan Witt

By
@texatlast

Got this from a Winnfield, LA Jaycee cookbook back in the 80's. It has been a regular Thanksgiving and Christmas dessert ever since.

Rating:

★★★★★ 1 vote

Ingredients

  • 1 1/2 c
    graham cracker crumbs, (about18 squares)
  • 3 Tbsp
    sugar
  • 1 1/2 tsp
    cinnamon, divided
  • 1/4 tsp
    nutmeg
  • 1/4 + 1/8 tsp
    cloves
  • 1/3 c
    unsalted margarine, melted
  • 1 can(s)
    creamy sour cream vanilla frosting or vanilla
  • 1 c
    sour cream
  • 1 c
    canned pumpkin
  • 1/2 tsp
    ginger
  • 8 oz
    cool whip, thawed

How to Make Frost on the Top Pumpkin Pie

Step-by-Step

  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine graham craker crumbs, sugar, 1/2 teaspoon cinnamon, 1/4 t. nutmeg, 1/8 t.cloves and margarine; stir untilell blended Reserve 2 T. of crumbs for topping
  3. Press remaining crumbs in bottom and sdes of deep dish pie pan.
  4. Bake for 5-8 minutes. Cool
  5. In a lage bowl, combine frosting, sour cream, pumpkin, 1 t cinnamon, ginger and 1/4 t. cloves and 1 cup of cool whip. Beat 2 mintes at medium speed. Pour filling into preared crust.
  6. Spread remaining Cool Whip over filling; sprinkle reserved graham cracker crumbs over top.
  7. Refridgerate at least 4 hours or freeze until set up. Refridgerate after that until serving. Left overs must be refrigerated.

Printable Recipe Card

About Frost on the Top Pumpkin Pie

Course/Dish: Pies
Other Tag: Quick & Easy




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