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Pumpkin Gingersnap Pie by sweetp

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  • Pumpkin Gingersnap Pie by sweetp

    Pumpkin Gingersnap Pie

    1 1/2 cups cold half and half or light cream
    1 (4 serving size) vanilla instant pudding
    3 1/2 cups (8 oz) Cool Whip
    1 cup chopped pecans
    1 cup chopped gingersnaps
    1/2 cup canned pumpkin
    1 1/2 Tbsp. pumpkin pie spice
    1 graham cracker pie crust

    Pour half n half into a large bowl. Add pudding mix. Beat with a
    wire whisk until well blended, about 1 minute. Let stand 5
    minutes. Fold in Cool Whip, pecans, gingersnaps, pumpkin and pie
    spice. Spoon into crust. Freeze until firm, about 6 hours or
    overnight. Remove from freezer and let stand about 10 minutes
    before serving.
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