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Frost-On-The-Pumpkin Pie

Total Time

Prep: 15 min. + chilling Bake: 10 min.

Makes

6-8 servings

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.

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

Directions

  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° for 7-9 minutes or until crust just begins to brown. Cool on a wire rack.
  2. 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

1 slice: 507 calories, 26g fat (12g saturated fat), 40mg cholesterol, 307mg sodium, 63g carbohydrate (46g sugars, 3g fiber), 3g protein.

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