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Frost‑on‑the‑Pumpkin Pie                              Jan Peterson


1 1/4 cups graham cracker crumbs

3 Tablespoons sugar                                      1/2 teaspoon cinnamon

1/4 teaspoon nutmeg                                      1/8 teaspoon cloves

1/3 cup oleo melted

Press all except 2 Tablespoons into 9" pie pan.  Bake at 350 degrees for 6 minutes.


1 can Sour Cream Vanilla or Vanilla Frosting Supreme

1 cup sour cream                                           1 cup canned pumpkin

1 teaspoon cinnamon                                     1/2 teaspoon ginger

1/4 teaspoon cloves                                        8 oz. whipped topping

Combine all ingredients except whipped topping.  Beat 2 minutes at medium speed.  Fold 1 cup whipped topping into mixture.  Pour into prepared crust.  Spread remaining whipped topping over filling and sprinkle with 2 T. crumbs.  Refrigerate at least 4 hours.