Weekly Recipe Challenge

I'm a little behind and I am trying to figure out how to attach a spread sheet to my posts. I don't know how to do that and I need to figure it out so I can do more financial posts. So I looked at my label and realized that all my recipes are probably not budget friendly. I will work on that. I cook mostly from my food storage these days and only go to the store to get dairy, produce and some meats. I will look into some more budget friendly things.

It would also help if I cooked more lately. I am finally getting back into the swing of things and my energy is coming back! Baby Neslen is the size of a lemon right now! So exciting! So after all my psychobabble here is a yummy recipe!

I know posting a recipe without pictures is faux pas in the blogging world...maybe I will pick up a camera at the after thanksgiving sale in colorado!!!

Mom and I were discussing Holiday recipes this morning. I know not all of the Neslen's are pumpkin fans, but I know annie liked this recipe!!!

Frost-On-The-Pumpkin Pie

Crust:
1 1/4 c. (18 sq.) graham cracker crumbs
3 Tbsp. Sugar
1/2 tsp. cinnamon
1/4 tsp. cloves ground
1/3 c. butter melted

Heat oven to 350. Mix all crust ingredients till blended. Reserve 2 tablespoons of crumbs for topping. Press remaining crumbs over bottom and up sides of 9 to 10 inch pie pan. Bake for 6 minutes; cool.

Filling:

1 can vanilla frosting (pillsbury ready to spread)
1 cup. canned pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp.ground cloves
1 cup cool whip. Use remaining cool whip as topping with crumbs.

In large bowl, combine all filling ingredients, except cool whip. Beat for 2 minutes at medium speed. Fold in 1 cup cool whip and pour into prepared crust. Spread remaining cool whip over filling; sprinkle with reserved crumbs. Refrigerate at least 4 hours or until served. Store in refrigerator.