Pumpkin gingersnap pie

Yield: 6 servings

Measure Ingredient
1½ cup Half and half cream or milk
1 pack Vanilla instant pudding
3½ ounce Cool whip whipped topping
1 cup Each: pecans and gingersnaps
½ cup Canned pumpkin
1½ tablespoon Pumpkin pie spice
1 Graham cracker crumb crust

Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.Let stand 5 minutes.Fold in topping and remaining ingredients;spoon into crust.Freeze until firm.Let stand at room temperature for 10 minutes before serving to soften.Store leftovers in freezer.

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