Frost-On-The-Pumpkin Pie

[Guest guest]

This is a quick recipe to prepare, and is also fun for the kids to make with

you. Be warned, it does need to chill for 4 hours after making it, so plan

ahead. Very yummy though.

 

1 1/2 cups graham cracker crumbs (about 24 squares crushed)

3 Tbs sugar

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/3 cup butter, melted

 

FILLING:

1 can (16oz) vanilla frosting

1 can (15oz) solid-pack pumpkin

1 cup sour cream

1 to 1/2 tsp ground cinnamon

1 to 1/2 tsp ground ginger

1/4 to 1/2 tsp ground cloves

1 cup whipped topping

 

In a small bowl, combine the first five ingredients. Set aside one Tbs. for top

of pie garnish. Press remaining crumb mixture to bottom and sides of

ungreased pie tin. Bake at 350 degrees for 7-9 minutes or until crust just

begins to brown. Cool on wire rack.

 

In a mixing bowl, combine frosting, pumpkin, sour cream, cinnamon, ginger,

& cloves. Fold in whipped topping. Spoon into crust. Sprinkle with left over

crumb topping. Refrigerate for at least 4 hrs before serving.

 

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I feel we are all islands -- in a common sea. -Anne Morrow Lindbergh, writer

(1906-2001)