frost on the top pumpkin pie
(1 RATING)
Got this from a Winnfield, LA Jaycee cookbook back in the 80's. It has been a regular Thanksgiving and Christmas dessert ever since.
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prep time
cook time
method
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yield
Ingredients
- 1 1/2 cups graham cracker crumbs, (about18 squares)
- 3 tablespoons sugar
- 1 1/2 teaspoons cinnamon, divided
- 1/4 teaspoon nutmeg
- 1/4 + 1/8 teaspoon cloves
- 1/3 cup unsalted margarine, melted
- 1 can creamy sour cream vanilla frosting or vanilla
- 1 cup sour cream
- 1 cup canned pumpkin
- 1/2 teaspoon ginger
- 8 ounces cool whip, thawed
How To Make frost on the top pumpkin pie
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Step 1Preheat oven to 350 degrees.
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Step 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
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Step 3Press remaining crumbs in bottom and sdes of deep dish pie pan.
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Step 4Bake for 5-8 minutes. Cool
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Step 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.
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Step 6Spread remaining Cool Whip over filling; sprinkle reserved graham cracker crumbs over top.
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Step 7Refridgerate at least 4 hours or freeze until set up. Refridgerate after that until serving. Left overs must be refrigerated.
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Category:
Pies
Tag:
#Quick & Easy
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