Pumpkin Gingersnap Pie

  • on August 4, 2008
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Ingrients & Directions

1 1/2 c Half and half cream or milk 1 pk Vanilla instant pudding
3 1/2 oz Cool whip whipped topping 1 c Each: pecans and gingersnaps
1/2 c Canned pumpkin 1 1/2 tb Pumpkin pie spice
1 ea 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

6 servings

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