Frost on the Pumpkin Pie Recipe:
Pie: &nb sp; Crust: &nb sp; Frosting:
1-can Vanilla Frosting 2 Graham cracker crust 1 lrg container of
1-8 oz cont. sour cream &nbs p; & nbsp; &nbs p; Cool Whip
1-cup canned pumpkin
1- tsp. cinnamon
1/2-tsp. ginger
1/4-tsp. nutmeg
1-cup Cool Whip
Beat together the first 6 pie ingredients w/mixer, about two minutes. Fold in 1 cup Cool Whip until well blended. Pour into the two pie crusts and top w/the remaining Cool Whip.Store in freezer. Soooo simple and soooo good! Serve and enjoy.
