Sunday, March 12, 2006

Frost-on-the-Pumpkin Pie

1 (9-inch) graham cracker pie crust (purchased, or see recipe below)
1 can (16 oz.) vanilla frosting
1 can (15 oz.) canned pumpkin (NOT pumpkin pie mix)
1 cup sour cream
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup whipped topping
2 tablespoons finely chopped nuts or graham cracker crumbs

Combine frosting, pumpkin, sour cream, cinnamon, ginger, and cloves in a mixing bowl. Blend well. Gently fold in whipped topping. Pour mixture into pie crust and sprinkle with chopped nuts or graham cracker crumbs. Chill for 4 hours or more before serving.

Homemade Graham Cracker Crust

1-1/2 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup margarine, melted

Preheat oven to 350°. Blend all ingredients together to form a crumbly mixture. Save 1 tablespoon of mixture to use for topping. Press the rest of the mixture into a 9-inch pie dish. Bake 7-9 minutes or until lightly browned. Cool before using.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)