Pies recipes

Frost on the Pumpkin Pie 2

Course : Pies
Serves: 4 - 6

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Ingredients:

---Crust:

1 1/4 cup graham cracker crumbs (18 squares)

3 tablespoons sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/3 cup margarine melted

---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 (8 oz.) (3 1/2 cup) thawed

Preparation / Directions:

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

Frost on the Pumpkin Pie 2

Ingredients:

Preparation / Directions:

Nutritional Information:

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