Frost on the Pumpkin Pie Recipe

Frost on the Pumpkin Pie Recipe Description

As we progress through the cooler and crisper days of Fall, we eventually wake up to find frost on the pumpkins (and just about everything else, too). This makes it the perfect time to bake this Frost on the Pumpkin Pie recipe!

Pumpkin Trivia: The largest pumpkin pie weighed 3,699 pounds and is 20 feet in diameter. More information and a picture

Frost on the Pumpkin Pie Ingredients

Crust Ingredients:

1 1/4 cups (18 squares) graham cracker crumbs.
3 Tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 teaspoon butter or margarine, melted

Filling Ingredients:

1 can ready to spread sour cream vanilla or vanilla frosting supreme
1 cup dairy sour cream
1 cup canned pumpkin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon cinnamon
8-ounce carton (3 1/2 cup) frozen whipped topping, thawed

Frost on the Pumpkin Pie Directions

Directions to make the Crust:

Preheat oven to 350 ° F.
In a small bowl, combine all crust ingredients.
Stir until well blended.
Reserve 2 Tablespoons of crust crumbs for the topping.
Press the remaining crumb mixture over the bottom and sides of a 9 to 10 inch pie pan.
Bake for six minutes.
Remove from oven and allow to cool.

Directions to make the Filling:

In a large bowl, combine all filling ingredients, except whipped topping.
Beat on medium speed for 2 minutes.
Fold one cup of whipped topping into the mixture.
Pour filling into the pie crust and smooth out.
Spread remaining whipped topping over the filling.
Sprinkle reserved crumbs over the top of the pie.
Refrigerate 3-4 hours before serving.
Tip: If you prefer to save a little time, you can find a graham cracker crust shell in most grocery stores.0