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Categories:
graham cracker crumbs sugar nutmeg cloves margarine vanilla icing sour cream pumpkin cinnamon ginger cloves
Viewed: 18 - Published at: a year agoIngredients
- 1 1/4 c. graham cracker crumbs (18 sq.)
- 3 Tbsp. sugar
- 1 tsp. nutmeg
- 1/8 tsp. cloves
- 1/3 c. margarine, melted
- 1 can vanilla icing
- 3/4 to 1 c. sour cream
- 1 c. canned pumpkin
- 1 1/4 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. cloves
- 8 oz. container Cool Whip
Method
- Preheat oven to 350°.
- In small bowl, combine first 5 ingredients.
- Stir until blended.
- Reserves 2 tablespoons for topping.
- Press crumbs over bottom and up sides of a 9-inch pie pan.
- Bake 6 minutes and cool.
- In a large bowl, combine all filling ingredients, except Cool Whip.
- Beat in mixer 2 minutes. Fold in 1 cup Cool Whip.
- Pour into cooled crust.
- Spread remaining Cool Whip on top of pie.
- Sprinkle with reserved 2 tablespoons crumbs.
- Refrigerate at least 4 hours.
