frost-on-the-pumpkin pie

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Filed Under: dessert, pie,

Servs: 6   Prep: 15m   Cook: 10m  

"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."

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   1 teaspoon ground cinnamon
  •   1/3 cup butter or margarine, melted
  •   FILLING:
  •   1/2 teaspoon ground ginger
  •   1 (15 ounce) can solid pack pumpkin
  •   1 (16 ounce) can vanilla frosting
  •   1 1/2 cups graham cracker crumbs
  •   3 tablespoons sugar
  •   1/8 teaspoon ground cloves
  •   1 cup sour cream
  •   1/4 teaspoon ground cloves
  •   1 cup whipped topping
  •   1/4 teaspoon ground nutmeg

Instructions

    1. 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 degrees F for 7-9 minutes or until crust just begins to brown. Cool on a wire rack.
    2. In a mixing bowl, combine 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.

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