Recipe for...Frost on the Pumpkin Pie


Recipe for... pie recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Frost on the Pumpkin Pie This recipe is rated : 0 Recipe Ingredients Crust 1 1/4 cups graham cracker crumbs 3 tablespoons granulated sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon cloves 1/3 cup butter, melted Filling 1 can vanilla or sour cream vanilla frosting 1 cup sour cream 1 cup canned pumpkin 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon cloves 1 (8 ounce) container whipped topping, thawed Cooking Procedures Crust: In a small bowl, combine the graham cracker crumbs, sugar, cinnamon, nutmeg, cloves and butter; stir until blended. Reserve 2 tablespoons for topping; press the remaining crumbs over the bottom and sides of a 9- to 10- inch pie pan. Bake at 350 degrees F for 6 minutes. Filling: In a large bowl combine the frosting, sour cream, pumpkin, 1 cinnamon, ginger and cloves. Beat with an electric mixer at medium speed for 2 minutes. Fold in 1 cup of whipped topping; pour into the cooled crust. Spread the remaining topping over the filling; sprinkle with the reserved crumbs. Refrigerate at least 4 hours until served. Store in the refrigerator. Regular whipped cream can be used, it just requires longer refrigeration before serving.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: ; season with salt, white pepper, and nutmeg, and form into almond-shaped balls by taking a teaspoonful of it, heaped full, at a time, shaping it at the top into a point, and smoothing it down by means of a knife dipped in water. Cook about ten minutes in soup-liquor. Ham Dumplings. Proceed as above, taking raw ham instead of veal, and season with either minced onion or parsley, instead of nutmeg, leaving out the salt. Do not take the trouble to force it through a sieve, but stir until
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