Frost on the Pumpkin Pie

• 2-1/2 cups (36 squares) graham cracker crumbs

• 6 tablespoons sugar

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon cloves

• 2/3 cup unsalted margarine, melted

1. Heat oven to 350 degrees.
2. In small bowl, combine all crust ingredients; stir until blended.   Reserve 4 tablespoons of crumbs for topping.
3. Press remaining crumbs over bottom and up sides of two 9-inch pie pans.
4. Bake at 350 degrees for 6 minutes.  Cool.

Ingredients for filling

• 1 can Pillsbury® Creamy Supreme® Sour Cream Vanilla Frosting
• 1 cup dairy sour cream
• 1 cup canned pumpkin
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 8 ounce carton (3-1/2 cups) frozen nondairy topping, thawed

Preparation for filling

1. In a large bowl, combine all filling ingredients, except whipped topping.  Pour filling into prepared crusts.
2. Spread whipped topping over filling; sprinkle reserved graham crackers crumbs over whipped topping.
3. Freeze to set up, then refrigerate until served. 
4. Store in refrigerator. 

• Calories: 345
• Protein: 2.2 g
• Carbohydrates:  42.8 g
• Fat: 18.5 g
• Cholesterol: 5 g
• Sodium: 166 mg
• Potassium:  21 mg
• Phosphorus: 22 mg
• Calcium: 28 mg
• Fiber: .8 g

Dialysis and pre-dialysis food choices

• 2 starch
• 1 nondairy
• 1 fat

Diabetic exchanges

• 3 carbohydrate
• 3 fat