Pumpkin Gingersnap Pie

  • on May 10, 2008
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Ingrients & Directions

1 1/2 c Cold half and half cream or
1 pk Vanilla flavor instant puddi
1 x Filling (4 serving size)
3 1/2 oz Cool Whip whipped topping,th
1 c Pecans
1 c Gingersnaps
1/2 cn Canned pumpkin
1 1/2 tb Pumpkin pie spice
1 ea Prepared graham cracker crum

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.

4 Servings

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