frost on the top pumpkin pie
(1 rating)
No Image
Got this from a Winnfield, LA Jaycee cookbook back in the 80's. It has been a regular Thanksgiving and Christmas dessert ever since.
►
(1 rating)
Ingredients For frost on the top pumpkin pie
-
1 1/2 cgraham cracker crumbs, (about18 squares)
-
3 Tbspsugar
-
1 1/2 tspcinnamon, divided
-
1/4 tspnutmeg
-
1/4 + 1/8 tspcloves
-
1/3 cunsalted margarine, melted
-
1 cancreamy sour cream vanilla frosting or vanilla
-
1 csour cream
-
1 ccanned pumpkin
-
1/2 tspginger
-
8 ozcool whip, thawed
How To Make frost on the top pumpkin pie
-
1Preheat oven to 350 degrees.
-
2In 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
-
3Press remaining crumbs in bottom and sdes of deep dish pie pan.
-
4Bake for 5-8 minutes. Cool
-
5In 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.
-
6Spread remaining Cool Whip over filling; sprinkle reserved graham cracker crumbs over top.
-
7Refridgerate at least 4 hours or freeze until set up. Refridgerate after that until serving. Left overs must be refrigerated.
- 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!
ADVERTISEMENT
ADVERTISEMENT