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Frost-on-the-Pumpkin Pie

1 1/4 c (18 squares) graham cracker crumbs
3 T sugar
1/2 t cinnamon
1/4 t nutmeg
1/8 t cloves
1/3 c margarine or butter, melted

1 can Ready-to-Spread Sour Cream Vanilla or Vanilla Frosting
1 c dairy sour cream
1 c canned pumpkin
1 t cinnamon
1/2 t ginger
1/4 t cloves
8-oz. carton (3 1/2 c) frozen whipped topping, thawed

Heat oven to 350 F. In small bowl, combine all crust ingredients;
stir until blended. Reserve 2 T crumbs for topping. Press remaining
crumbs over bottom and up sides of a 9 or 10-inche pie pan. Bake
at 350 for 6 minutes. Cool.

In a large bowl, combine all filling ingredients except whipped
topping; beat 2 minutes at medium speed. Fold in 1 cup whipped
topping; pour into prepared crust. Spread remaining whipped topping
over fillin' sprinkle with reserved 2 tablespoons crumbs. Refrigerate
at least 4 hours. Store in refrigerator. 8 servings.


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1 of 3 people found the following review helpful:
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Finally Found the Right Recipe, November 4, 2005 - 06:55 PM
Reviewer: V. S. Reynolds from Columbus, Ohio
Oh WOW!! I'm so glad I found this family favorite recipe. I lost my little bake-off cookbook in which this recipe was originally featured. We've been without this delicious treat for over 3 years because of that. I am so glad I finally found the recipe here so we can enjoy it again. Thanks so much for placing it on-line.

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1 of 4 people found the following review helpful:
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great dessert, April 16, 2004 - 10:05 AM
Reviewer: carmen lewis from boscobel wis usa
i think this is a very great dessert .i make it for ever holiday thank you for pitting it on line

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