Frost on the Pumpkin Pie 2

Frost on the Pumpkin Pie 2

Course :	Pies
From:	HungryMonster.com
Serves:	4 - 6

Ingredients:

		---Crust:
1 1/4	cup	graham cracker crumbs
3	tablespoons	sugar
1/2	teaspoon	cinnamon
1/4	teaspoon	nutmeg
1/8	teaspoon	cloves
1/3	cup	margarine
		---Filling:
1	can	Pillsbury ready to spread sour cream
1	bottle	vanilla or vanilla frosting supreme
1	cup	dairy sour cream
1	cup	canned pumpkin
1/2	teaspoon	ginger
1/4	teaspoon	cloves
1	teaspoon	cinnamon
1	package	frozen whipped topping

Preparation:

Heat oven to 350 degrees. In small bowl, combine all crust ingredients, stir till blended. Reserve 2 table-spoons crumbs for topping. Press remaining crumbs over bottom and up sides of 9 or 10 inch pie pan. Bake at 350=B0 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 into crust. Spread remaining whipped topping over filling. Sprinkle with reserved 2 table- spoons crumbs. Refrigerate at least 4 hours.

Nutritional Information:

2458 Calories (kcal); 2g Total Fat; (0% calories from fat); 4g Protein; 632g Carbohydrate; 0mg Cholesterol; 28mg Sodium