We love how simple and delicious Frost On The Pumpkin Pie recipe is!
1 1/4 cups (18 sq.) of graham crackers
3 tablespoons of sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/8 teaspoon of cloves
1/3 cup of margarine (or butter), melted
For The Filling:
1 can of ready to spread vanilla frosting
1 cup of dairy sour cream
1 cup of canned pumpkin
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of cloves
8 oz. carton (3 1/2 cup) of frozen whipped topping, thawed
Heat oven to 350 degrees. In small bowl, combine all crust ingredients. Stir until blended. Reserve 2 tablespoons crumbs for topping. Press remaining crumbs over bottom and up sides of 9 or 10 inch pie pan. Bake at 350 degrees for 6 minutes. Cool. In large bowl combine all filling ingredients except whipped topping. Beat 2 minutes at medium speed. Fold in 1 cup whipped topping. Pour in prepared crust. Spread remaining whipped topping over filling. Sprinkle with reserved 2 tablespoons crumbs. Refrigerate at least 4 hours before serving. Store in refrigerator.
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Can you cover more about Gluten-Free diet, it’s pros and cons. Thanks in advance.
Can you cover more about Gluten-Free diet, it’s pros and cons. Thanks in advance.