Frost On The Pumpkin Pie Recipe

Name: Frost On The Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. graham cracker crumbs (18 sq.); 3 Tbsp. sugar; 1 tsp. nutmeg; 1/8 tsp. cloves; 1/3 c. margarine, melted; 1 can vanilla icing; 3/4 to 1 c. sour cream; 1 c. canned pumpkin; 1 1/4 tsp. cinnamon; 1/2 tsp. ginger; 1/4 tsp. cloves; 8 oz. container Cool Whip

Servings: persons

1 1/4 c. graham cracker crumbs (18 sq.)
3 Tbsp. sugar
1 tsp. nutmeg
1/8 tsp. cloves
1/3 c. margarine, melted
1 can vanilla icing
3/4 to 1 c. sour cream
1 c. canned pumpkin
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
8 oz. container Cool Whip

1
Preheat oven to 350u00b0.
2
In small bowl, combine first 5 ingredients.
3
Stir until blended.
4
Reserves 2 tablespoons for topping.
5
Press crumbs over bottom and up sides of a 9-inch pie pan.
6
Bake 6 minutes and cool.
7
In a large bowl, combine all filling ingredients, except Cool Whip.
8
Beat in mixer 2 minutes. Fold in 1 cup Cool Whip.
9
Pour into cooled crust.
10
Spread remaining Cool Whip on top of pie.
11
Sprinkle with reserved 2 tablespoons crumbs.
12
Refrigerate at least 4 hours.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 c. graham cracker crumbs (18 sq.), 3 Tbsp. sugar, 1 tsp. nutmeg, 1/8 tsp. cloves, and more.

Yes, Frost On The Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Frost On The Pumpkin Pie

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