Frost on the Pumpkin Pie is a scrumptious, creamy pumpkin pie made with vanilla frosting! A straightforward and distinctive dessert that’s good for Thanksgiving.
Why You’ll Love This Frosted On The Pumpkin Pie
In case you love pumpkin pie it would be best to make this further creamy model. We adpated this recipe from an previous cookbook and thought it was actually good. Made with pumpkin, vanilla frosting, and Cool Whip, this one is a keeper. We added oats to the graham cracker crust for a fair fuller taste. Then we high the pie with crumbled graham crackers for further texture.
Does This Pie Set Up?
We actually thought the pie may arrange greater than it did, however we questioned how that would occur with these components. There’s nothing on this pie that will create a extra steady pie, BUT.. it didn’t take away from the flavour in any respect. I discovered just a few related pies on-line, and a few used this pie filling as a dip as an alternative of placing it in a crust. So with all that being stated, if you’d like a consistency of a cheesecake, this isnt going to be it. If you would like a scrumptious pumpkin creamy pie, that is one to make!
Can I Make This in Advance?
Sure, you would simply make this a day upfront. Simply preserve within the fridge and set out a bit earlier than serving time. The crust will get laborious, so greatest to let it sit earlier than slicing.
Different Scrumptious Pumpkin Recipes:
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Frost On The Pumpkin Pie
Frost on the Pumpkin Pie is a scrumptious, creamy pumpkin pie made with vanilla frosting! A straightforward and distinctive dessert that is good for Thanksgiving.
Substances for Graham Cracker Pie Crust:
- 1 1/2 cups graham cracker crumbs I used honey grahams
- 1 cup fast cooking oats
- 3 tablespoons brown sugar
- 12 tablespoons butter or 1 1/2 sticks melted (can use salted or unsalted)
- 1/4 teaspoon floor nutmeg
- 1/8 teaspoon floor cloves
Substances for pie filling:
- 1 16 ounce can vanilla cake frosting
- 1 15 ounce can 100% pure pumpkin
- 1 cup bitter cream
- 1 teaspoon floor cinnamon
- 1/4 teaspoon floor ginger
- 1/8 teaspoon floor cloves
- 1 cup cool whip
Pie Filling Directions
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In a mixing bowl mix frosting, pumpkin, bitter cream, cinnamon, ginger and cloves. Combine with mixer. Fold in cool whip with a spoon. Add to cooled crust. Refrigerate for at the least 4 hours. Makes 6 to eight servings.
Please learn all the publish to see our ideas on the consistency of this pie and the way it units up.
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