Frost On The Pumpkin Pie Recipe

1 1/4 cups (18 sq.) of graham crackers
3 tablespoon of sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/8 teaspoon of cloves
1/3 cup of margarine (or butter), melted

For The Filling:

1 can of ready to spread vanilla frosting
1 cup of dairy sour cream
1 cup of canned pumpkin
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of cloves
8 oz. carton (3 1/2 cup) of frozen whipped topping, thawed

Heat oven to 350 degrees.  In small bowl, combine all crust ingredients.  Stir until blended.  Reserve 2 tablespoons crumbs for topping.  Press remaining crumbs over bottom and up sides of 9 or 10 inch pie pan.  Bake at 350 degrees for 6 minutes.  Cool.  In large bowl combine all filling ingredients except whipped topping. Beat 2 minutes at medium speed.  Fold in 1 cup whipped topping.  Pour in prepared crust.  Spread remaining whipped topping over filling. Sprinkle with reserved 2 tablespoons crumbs.  Refrigerate at least 4 hours before serving.  Store in refrigerator.

Pumpkin Pie Upside Down Cake

1 (29 oz.) of pumpkin
1/2 teaspoon of salt
1 1/4 cups of sugar
3 teaspoons of cinnamon
1 teaspoon of nutmeg
3 eggs, well beaten
1 (12 oz.) can of evaporated milk

For The Topping:

1 box of yellow cake mix (not pudding mix)
8 oz. of pecans, chopped
1 cup of melted margarine

Combine pumpkin, salt, sugar, cinnamon, nutmeg, eggs (well beaten) and evaporated milk.  Mix well and pour into greased 9 x 13 inch pan.  Sprinkle yellow cake mix on top, follow with chopped pecans and melted margarine.  Bake at 350 degrees for 1 hour, turning off oven and leaving door closed until cool. Tip:  Make at night time and leave in all night until morning.