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Cook'n with Betty Crocker 
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Frost-on-the-Pumpkin Pie |
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Serves: 8 Print this RecipeKathleen S. Johnson - Columbus, Ohio Bake-Off® Contest 29, 1980 Enjoy this delicate pumpkin pie with a no-bake filling any time of the year. CRUST 1 1/4 cups (18 squares) graham cracker crumbs 3 tablespoons sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon cloves 1/3 cup margarine or butter, melted FILLING 1 (16-ounce) can vanilla ready-to-spread frosting 1 cup dairy sour cream 1 cup canned pumpkin 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1 (8-ounce) container (4 cups) frozen whipped topping, thawed Heat oven to 350°F. In small bowl, combine all crust ingredients; stir until blended. Reserve 2 tablespoons of crust mixture for topping. Press remaining crust mixture in bottom and up sides of 9- or 10-inch pie pan. Bake at 350°F. for 6 minutes. Cool. In large bowl, combine all filling ingredients except whipped topping; beat 2 minutes at medium speed. Fold in 1 cup of the whipped topping; pour into prepared crust. Refrigerate until set. Spread remaining whipped topping over filling; sprinkle with reserved crust mixture. Refrigerate at least 4 hours or until serving time.* ' *TIP: If substituting other nonfrozen whipped toppings or whipped cream, refrigerate 6 hours or overnight before serving. Nutrition Per Serving: Calories 560; Protein 3g; Carbohydrate 64g; Fat 32g; Sodium 320mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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