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Categories:
graham cracker crumbs sugar cinnamon nutmeg clove butter filling sour cream vanilla frosting sour cream pumpkin cinnamon ginger clove frozen whipped topping
Viewed: 55 - Published at: 4 years agoIngredients
- CRUST
- 1 1/4 cups graham cracker crumbs
- 3 teaspoons sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon clove
- 1/3 cup butter, melted
- FILLING
- 1 container sour cream vanilla frosting
- 1 cup sour cream
- 1 cup canned pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon clove
- 1 (8 ounce) carton frozen whipped topping
Method
- Heat oven to 350F degrees.
- In small bowl, combine all crust ingredients.
- Stir until well blended.
- Reserve 2 Tbsp for topping.
- Press remaining crumbs in 9 inch pie pan.
- Bake at 350* for 6 minutes.
- Cool.
- In large bowl, combine all filling ingredients EXCEPT whipped topping.
- Beat for 2 minutes at medium speed.
- Fold in 1 cup whipped topping, pour into crust.
- Spread remaining topping over filling.
- Sprinkle with crumbs.
- Chill at least 4 hours.
