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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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. 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:
1. 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.
2. 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.
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