FROST-ON-THE-PUMPKIN PIE

Frost-on-the-Pumpkin Pie image

Number Of Ingredients 15

CRUST
1 1/4 cups (18 squares) graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/3 cup margarine or butter, melted
FILLING
1 (16-ounce) can vanilla ready-to-spread frosting
1 cup dairy sour cream
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 (8-ounce) container (4 cups) frozen whipped topping, thawed

Steps:

Heat oven to 350°F. In small bowl, combine all crust ingredients stir until blended. Reserve 2 tablespoons of crust mixture for topping. Press remaining crust mixture in bottom and up sides of 9- or 10-inch pie pan. Bake at 350°F. for 6 minutes. Cool.In large bowl, combine all filling ingredients except whipped topping beat 2 minutes at medium speed. Fold in 1 cup of the whipped topping pour into prepared crust. Refrigerate until set. Spread remaining whipped topping over filling sprinkle with reserved crust mixture. Refrigerate at least 4 hours or until serving time.* '*TIP: If substituting other nonfrozen whipped toppings or whipped cream, refrigerate 6 hours or overnight before serving.Nutrition Per Serving: Calories 560 Protein 3g Carbohydrate 64g Fat 32g Sodium 320mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves