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Pumpkin Gingersnap Pie
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients: 1 1/2
cups
Half and half cream or milk 3 1/2
ounces
Cool whip whipped topping 1/2
cup
Canned pumpkin 1
Graham cracker crumb crust 1
package
Vanilla instant pudding 1
cup
Each: pecans and gingersnaps 1 1/2
tablespoons
Pumpkin pie spice
Directions:
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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