Frost on the Pumpkin Pie – Easy Creamy Pumpkin Pie

Frost on the Pumpkin Pie is a delicious, creamy pumpkin pie made with vanilla frosting! An easy and unique dessert that’s perfect for Thanksgiving.

Why You’ll Love This Frosted On The Pumpkin Pie

If you love pumpkin pie you will want to make this extra creamy version. We adpated this recipe from an old cookbook and thought it was really good. Made with pumpkin, vanilla frosting, and Cool Whip, this one is a keeper. We added oats to the graham cracker crust for an even fuller flavor. Then we top the pie with crumbled graham crackers for extra texture.

Does This Pie Set Up?

We honestly thought the pie might set up more than it did, but we questioned how that could happen with these ingredients. There is nothing in this pie that would create a more stable pie, BUT.. it didn’t take away from the flavor at all. I found a few similar pies online, and some used this pie filling as a dip instead of putting it in a crust. So with all that being said, if you want a consistency of a cheesecake, this isnt going to be it. If you want a delicious pumpkin creamy pie, this is one to make!

Can I Make This in Advance?

Yes, you could easily make this a day in advance. Just keep in the fridge and set out a bit before serving time. The crust will get hard, so best to let it sit before slicing.

Other Delicious Pumpkin Recipes:

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Frost On The Pumpkin Pie

Anne Walkup

Frost on the Pumpkin Pie is a delicious, creamy pumpkin pie made with vanilla frosting! An easy and unique dessert that’s perfect for Thanksgiving.

Prep Time 25 minutes mins

Cook Time 15 minutes mins

4 hours hrs

Total Time 4 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Ingredients for Graham Cracker Pie Crust:

• 1 1/2 cups graham cracker crumbs I used honey grahams
• 1 cup quick cooking oats
• 3 tablespoons brown sugar
• 12 tablespoons butter or 1 1/2 sticks melted (can use salted or unsalted)
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

Ingredients for pie filling:

• 1 16 ounce can vanilla cake frosting
• 1 15 ounce can 100% pure pumpkin
• 1 cup sour cream
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 cup cool whip

Pie Filling Instructions

• In a mixing bowl combine frosting, pumpkin, sour cream, cinnamon, ginger and cloves. Mix with mixer. Fold in cool whip with a spoon. Add to cooled crust. Refrigerate for at least 4 hours. Makes 6 to 8 servings.

I crushed a couple graham crackers and added just a pinch of cinnamon to the crumbs and sprinkled on top of the pie when I took it out of the refrigerator just for decoration.
Please read the entire post to see our thoughts on the consistency of this pie and how it sets up. 

Keyword Frost On The Pumpkin Pie

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