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.
Servings: 8 servings
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
I crushed a couple graham crackers and added just a pinch of cinnamon to the crumbs and sprinkled on top of the pie when I took it out of the refrigerator just for decoration.
Please read the entire post to see our thoughts on the consistency of this pie and how it sets up.