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Frost on the Pumpkin Pie

Frost on the Pumpkin Pie Recipe

I can't even begin to tell you how good this pie is. Makes a beautiful presentation: and is just fabulous! It comes from a Pillsbury cookbook. I have made it for years. Very easy. Time is mostly chilling. Great for a special occasion.
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Course: Dessert
Cuisine: American
Keyword: < 30 Mins, Dessert, Easy, Pie, Thanksgiving
Prep Time: 20 minutes
Cook Time: 6 minutes
Calories: 288.4kcal

Ingredients

CRUST

  • 1 1/4 cups graham cracker crumbs
  • 3 teaspoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon clove
  • 1/3 cup butter, melted

FILLING

  • 1 container sour cream vanilla frosting
  • 1 cup sour cream
  • 1 cup canned pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon clove
  • 1 (8 ounce) carton frozen whipped topping

Instructions

  • Heat oven to 350F degrees.
  • In small bowl, combine all crust ingredients.
  • Stir until well blended.
  • Reserve 2 Tbsp for topping.
  • Press remaining crumbs in 9 inch pie pan.
  • Bake at 350* for 6 minutes.
  • Cool.
  • In large bowl, combine all filling ingredients EXCEPT whipped topping.
  • Beat for 2 minutes at medium speed.
  • Fold in 1 cup whipped topping, pour into crust.
  • Spread remaining topping over filling.
  • Sprinkle with crumbs.
  • Chill at least 4 hours.

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Nutrition

Serving: 113g | Calories: 288.4kcal | Carbohydrates: 22.1g | Protein: 2.3g | Fat: 22g | Saturated Fat: 14.7g | Cholesterol: 35.3mg | Sodium: 234.4mg | Fiber: 1.6g | Sugar: 14.3g