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Prep Time: 20 Minutes Cook Time: 6 Minutes |
Ready In: 26 Minutes Servings: 8 |
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I can't even begin to tell you how good this pie is. Makes a beautiful presentation: and is just fabulous! It comes from a Pillsbury cookbook. I have made it for years. Very easy. Time is mostly chilling. Great for a special occasion. Ingredients:
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 |
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 |
Directions:
1. Heat oven to 350F degrees.
2. In small bowl, combine all crust ingredients.
3. Stir until well blended.
4. Reserve 2 Tbsp for topping.
5. Press remaining crumbs in 9 inch pie pan.
6. Bake at 350* for 6 minutes.
7. Cool.
8. In large bowl, combine all filling ingredients EXCEPT whipped topping.
9. Beat for 2 minutes at medium speed.
10. Fold in 1 cup whipped topping, pour into crust.
11. Spread remaining topping over filling.
12. Sprinkle with crumbs.
13. Chill at least 4 hours.
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