1 1/4 cups (18
sq.) of graham crackers
3 tablespoon of
sugar
1/2 teaspoon of
cinnamon
1/4 teaspoon of
nutmeg
1/8 teaspoon of
cloves
1/3 cup of
margarine (or butter), melted
For The Filling:
1 can of ready to
spread vanilla frosting
1 cup of dairy
sour cream
1 cup of canned
pumpkin
1 teaspoon of
cinnamon
1/2 teaspoon of
ginger
1/4 teaspoon of
cloves
8 oz. carton (3
1/2 cup) of frozen whipped topping, thawed
Heat oven to 350 degrees. In
small bowl, combine all crust ingredients. Stir until
blended. Reserve 2 tablespoons crumbs for topping. Press
remaining crumbs over bottom and up sides of 9 or 10
inch pie pan. Bake at 350 degrees for 6 minutes. Cool.
In large bowl combine all filling ingredients except
whipped topping. Beat 2 minutes at medium speed. Fold in
1 cup whipped topping. Pour in prepared crust. Spread
remaining whipped topping over filling. Sprinkle with
reserved 2 tablespoons crumbs. Refrigerate at least 4
hours before serving. Store in refrigerator.
