Frost on the Top Pumpkin Pie

Frost On The Top Pumpkin Pie Recipe

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Jan Witt


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 vote


1 1/2 c
graham cracker crumbs, (about18 squares)
3 Tbsp
1 1/2 tsp
cinnamon, divided
1/4 tsp
1/4 + 1/8 tsp
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
8 oz
cool 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.

Printable Recipe Card

About Frost on the Top Pumpkin Pie

Course/Dish: Pies
Other Tag: Quick & Easy