FROST-ON-THE-PUMPKIN PIE

Frost-On-The-Pumpkin Pie image

Like the spices in traditional pumpkin pie? Then try this tasty twist from Tammy Covey of Huntington, Arkansas. "Most people make this cool fluffy version for the holidays, but I think it's wonderful anytime of year," she says.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6-8 servings.

Number Of Ingredients 13

Previous Next

Ingredients

1-1/2 cups graham cracker crumbs (about 24 squares)
3 tablespoons sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup butter, melted
FILLING:
1 can (16 ounces) vanilla frosting
1 can (15 ounces) solid-pack pumpkin
1 cup sour cream
1 to 1-1/2 teaspoons ground cinnamon
1/2 to 1 teaspoon ground ginger
1/4 to 1/2 teaspoon ground cloves
1 cup whipped topping

Steps:

In a small bowl, combine the first five ingredients. Set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 7-9 minutes or until crust just begins to brown. Cool on a wire rack., In a large bowl, combine the frosting, pumpkin, sour cream, cinnamon, ginger and cloves. Fold in whipped topping. Spoon into crust. Sprinkle with the reserved crumb mixture. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 507 calories, Fat 26g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 307mg sodium, Carbohydrate 63g carbohydrate (46g sugars, Fiber 3g fiber), Protein 3g protein.