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.