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  • Frost On The Pumpkin Pie

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    Frost On The Pumpkin Pie
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/4 c. graham cracker crumbs (18 squares)
    • 3 Tbsp. sugar
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/8 tsp cloves
    • 1/3 c. butter melted
    • 1 can lowfat sour cream vanilla or possibly vanilla frosting
    • 1 c. lowfat sour cream
    • 1 c. canned pumpkin
    • 1 tsp cinnamon
    • 1/2 tsp ginger
    • 1/4 tsp cloves
    • 1 ctn whipped topping (8 ounce.)

    Directions

    1. Heat oven to 350 degrees.
    2. Combine all crust ingredients. Stir till blended. Reserve 2 Tbsp. for topping. Press remaining crumbs over bottom and up sides of 9- or possibly 10-inch pie pan. Bake for 6 min. Cold.
    3. In large bowl, combine all filling ingredients except whipped topping. Beat 2 min at medium speed. Mix in 1 c. of whipped topping. Pour into prepared crust. Spread remaining whipped topping over filling; sprinkle with reserved crumbs.
    4. Chill at least 4 hrs before serving.

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