#3 on the pumpkin pie list is a simple mix-it-up-and-pour-it-in kind of recipe. Purchase an already-made graham cracker crust and you won't even need an oven. The sour cream in the filling made it a little tangy; my suggestion would be to try cream cheese instead or vanilla yogurt in place of the sour cream. Real whipped cream could replace the frozen whipped topping also.
Ingredients: Crust: 1 1/4 cups (18 squares)graham cracker crumbs, 3 tablespoons granulated sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, 1/3 cup butter or margarine, melted OR: 1 pre-made graham cracker crust. Filling: 1 cup sour cream (or cream cheese or yogurt), 1 cup canned pumpkin, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 8 ounces frozen whipped topping, thawed.
Instructions: Preheat oven to 350 degrees. In a small bowl, combine all crust ingredients; stir until blended. Reserve 2 tablespoons of the crumbs for the topping. Press remaining crumbs over bottom and up sides of a 9-inch pie plate. Bake in preheated 350 degree oven for 6 minutes. Cool completely.
In a large bowl, combine all filling ingredients except whipped topping; beat 2 minutes at medium speed. Fold in 1 cup of the whipped topping; pour into prepared and cooled crusst. Spread remaining whipped topping over filling; sprinkle with reserved 2 tablespoons crumbs. Refrigerate at least 4 hours or until serving time.
This is a handwritten (must be old) recipe I found in one of my old cookbooks-not sure of its origin.
"As easy as pie!"
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