Monday, November 20, 2006

Frost on the Pumpkin Pie


Frost on the Pumpkin Pie
Submitted by Rick Paoletta
Servings 2 pies yield 16 servings
Serving size 1/8 of one pie

Ingredients for crust:
2-1/2 cups (36 squares) graham cracker crumbs
6 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2/3 cup unsalted margarine, melted

Preparation for crust

1. Heat oven to 350 degrees.
2. In small bowl, combine all crust ingredients; stir until blended. Reserve 4 tablespoons of crumbs for topping.
3. Press remaining crumbs over bottom and up sides of two 9-inch pie pans.
4. Bake at 350 degrees for 6 minutes. Cool.

Ingredients for filling
* 1 can Pillsbury® Creamy Supreme® Sour Cream Vanilla Frosting
* 1 cup dairy sour cream
* 1 cup canned pumpkin
* 1 teaspoon cinnamon
* 1/2 teaspoon ginger
* 1/4 teaspoon cloves
* 8 ounce carton (3-1/2 cups) frozen nondairy topping, thawed

Preparation for filling
1. In a large bowl, combine all filling ingredients, except whipped topping. Pour filling into prepared crusts.
2. Spread whipped topping over filling; sprinkle reserved graham crackers crumbs over whipped topping.
3. Freeze to set up, then refrigerate until served.
4. Store in refrigerator.

2 comments:

tavernak said...

I am researching this recipe. Do you know where yours originated?

Anonymous said...

Did you ever learn the origin? I have seen similar versions of this, but they did not entirely match. Does this recipe turn out well?