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    Frost-on-the-Pumpkin Pie

    Source of Recipe


    1 1/4 c (18 squares) graham cracker crumbs
    3 T sugar
    1/2 t cinnamon
    1/4 t nutmeg
    1/8 t cloves
    1/3 c margarine or butter, melted

    1 can Ready-to-Spread Sour Cream Vanilla or Vanilla Frosting
    1 c dairy sour cream
    1 c canned pumpkin
    1 t cinnamon
    1/2 t ginger
    1/4 t cloves
    8-oz. carton (3 1/2 c) frozen whipped topping, thawed

    Heat oven to 350 F. In small bowl, combine all crust ingredients;
    stir until blended. Reserve 2 T crumbs for topping. Press remaining
    crumbs over bottom and up sides of a 9 or 10-inche pie pan. Bake
    at 350 for 6 minutes. Cool.

    In a large bowl, combine all filling ingredients except whipped
    topping; beat 2 minutes at medium speed. Fold in 1 cup whipped
    topping; pour into prepared crust. Spread remaining whipped topping
    over fillin' sprinkle with reserved 2 tablespoons crumbs. Refrigerate
    at least 4 hours. Store in refrigerator. 8 servings.




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