Autumn Pumpkin Gingersnap Pie |
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Prep Time: 420 Minutes Cook Time: 0 Minutes |
Ready In: 420 Minutes Servings: 6 |
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I can't wait to make this for fall! This is a no bake, no sweat recipe! 8) Prep time includes chilling. Ingredients:
1 graham cracker pie crust |
1 1/2 tablespoons pumpkin pie spice |
1/2 cup canned pumpkin |
1 cup chopped gingersnap cookie |
1 cup chopped pecans |
8 ounces whipped topping |
1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling |
1 1/2 cups half-and-half or 1 1/2 cups milk or 1 1/2 cups light cream, cold |
Directions:
1. Pour the half & half (or milk or cream) into a large bowl.
2. Add the vanilla pudding mix and with whisk, beat for 1 minute; let it stand for 5 minutes.
3. Fold in the whipped cream, chopped gingersnaps, pecans, pumpkin and spice.
4. Spoon mixture into the crust.
5. Freeze pie until firm-overnight, or at least 6 hours.
6. Let soften for 10 minutes before serving.
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