Frost-On-The-Pumpkin Pie

[Guest guest]

This is a quick recipe to prepare, (quicker still if you opt to use a

ready-crust)

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 . And it is a great

way to get the pumpkin pie with little or no baking when the Indian Summer

days are upon us.

 

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

~*~ Sometimes I just skip the above if I have a ready-crust on hand. Not as

good, but quick and easy!

 

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.

 

~ P_T ~

/

 

Nature never did betray the heart that loved her.

-William Wordsworth (1770-1850)