FROST ON THE PUMPKIN PIE
Frost on the Pumpkin Pie is a delicious, creamy pumpkin pie made with vanilla frosting! An easy and unique dessert that’s perfect for Thanksgiving.
Why You’ll Love This Frosted On The Pumpkin Pie
If you love pumpkin pie you will want to make this extra creamy version. We adpated this recipe from an old cookbook and thought it was really good. Made with pumpkin, vanilla frosting, and Cool Whip, this one is a keeper. We added oats to the graham cracker crust for an even fuller flavor. Then we top the pie with crumbled graham crackers for extra texture.
Does This Pie Set Up?
We honestly thought the pie might set up more than it did, but we questioned how that could happen with these ingredients. There is nothing in this pie that would create a more stable pie, BUT.. it didn’t take away from the flavor at all. I found a few similar pies online, and some used this pie filling as a dip instead of putting it in a crust. So with all that being said, if you want a consistency of a cheesecake, this isnt going to be it. If you want a delicious pumpkin creamy pie, this is one to make!
Can I Make This in Advance?
Yes, you could easily make this a day in advance. Just keep in the fridge and set out a bit before serving time. The crust will get hard, so best to let it sit before slicing.
Other Delicious Pumpkin Recipes:
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Frost On The Pumpkin Pie
Ingredients
Ingredients for Graham Cracker Pie Crust:
- 1 1/2 cups graham cracker crumbs I used honey grahams
- 1 cup quick cooking oats
- 3 tablespoons brown sugar
- 12 tablespoons butter or 1 1/2 sticks melted (can use salted or unsalted)
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Ingredients for pie filling:
- 1 16 ounce can vanilla cake frosting
- 1 15 ounce can 100% pure pumpkin
- 1 cup sour cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup cool whip
Instructions
- Combine all ingredients in a bowl and press into a sprayed 9 inch regular pie plate. I use my hands to press into plate and up the sides. Bake in a preheated 350 degree oven for 15 minutes. Remove and let cool before adding pie filling.
Pie Filling Instructions
- In a mixing bowl combine frosting, pumpkin, sour cream, cinnamon, ginger and cloves. Mix with mixer. Fold in cool whip with a spoon. Add to cooled crust. Refrigerate for at least 4 hours. Makes 6 to 8 servings.
Notes
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