Name: Frost on the Pumpkin Pie
Cook time: 21 min
Yield: 16 (2 pies)

Reviews

Portions:
16 (2 pies)

Serving Size:
1/8 of one pie

Diet Types:

Heat oven to 350º F.
In small bowl, combine graham cracker crumbs, sugar, 1 teaspoon cinnamon, nutmeg, 1/4 teaspoon cloves and melted butter; stir until blended. Reserve 4 tablespoons of crumbs for topping.
Press remaining crumbs over bottom and up sides of two 9-inch pie pans.
Bake for 6 minutes. Cool.
In a large bowl, combine frosting, sour cream, pumpkin, 1 teaspoon cinnamon, ginger and 1/4 teaspoon cloves. Pour filling into prepared crusts.
Place mixing bowl and hand-mixer beaters in the freezer for 15 minutes. Put heavy cream in the bowl and beat until soft peaks form. Divide and spread evenly on top of each pie.
Sprinkle reserved graham cracker crumbs over top.
Freeze to set up, then refrigerate until ready to serve.
Store remaining dessert in refrigerator.

You can buy graham cracker crumbs or make your own by crushing 36 graham cracker squares.
To reduce the fat use Reddi-Wip® dairy whipped topping instead of heavy cream and skip step #6. Instead of spreading on pie, spray about 2 tablespoons on each serving right before it is served. Fat is reduced to 3 grams.

Submitted by: DaVita dietitian Diane from Nebraska.