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Frost-On-The-Pumpkin Pie Recipe

Frost-On-The-Pumpkin Pie Recipe photo by Taste of Home

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Like the spices in traditional pumpkin pie? Then try this tasty twist from Tammy Covey of Huntington, Arkansas. "Most people make this cool fluffy version for the holidays, but I think it's wonderful anytime of year," she says.

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Frost-On-The-Pumpkin Pie Recipe

Prep: 15 min. + chilling Bake: 10 min.

Yield: 6-8 Servings

15 10 25

Ingredients

1-1/2 cups graham cracker crumbs (about 24 squares)
3 tablespoons sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup butter, melted
FILLING:
1 can (16 ounces) vanilla frosting
1 can (15 ounces) solid-pack pumpkin
1 cup (8 ounces) sour cream
1 to 1-1/2 teaspoons ground cinnamon
1/2 to 1 teaspoon ground ginger
1/4 to 1/2 teaspoon ground cloves
1 cup whipped topping

Directions

In a small bowl, combine the first five ingredients. Set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 7-9 minutes or until crust just begins to brown. Cool on a wire rack.
In a large bowl, combine the frosting, pumpkin, sour cream, cinnamon, ginger and cloves. Fold in whipped topping. Spoon into crust. Sprinkle with the reserved crumb mixture. Refrigerate for at least 4 hours before serving. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 507 calories, 26 g fat (12 g saturated fat), 40 mg cholesterol, 307 mg sodium, 63 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Frost-On-The-Pumpkin Pie in Quick Cooking September/October 2002, p58

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Frost-On-The-Pumpkin Pie

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Reviewed on Nov. 17, 2010 by marinemomdiamond

I actually made this recipe years ago and it has since been requested at holiday meals by everyone in my family. We love it! The fact that it's so easy is a bonus!

Reviewed on Oct. 16, 2010 by linsvin

I thought the flavor was fabulous and it looked so pretty when I was done. After refridgerating for several hours, cut into it and it just didn't hold its shape. Followed directions exactly, even overnight, no change. Ended up dipping gingersnap cookies with the leftover.

Reviewed on Nov. 23, 2009 by kansaskari

I have made this recipe for approximately 20 years. It is a real tradition with our very large family. Easy to prepare and is the only pumpkin pie that my brother-in-law will eat- and that is saying something! YUMMY!!