Gingersnap Pumpkin Pie
Gingersnap Pumpkin Pie is an moderately easy dinner. Made with 1 1/2 c. cold milk or half and half, 3 1/2 c. (8 oz.) cool whip, 1 c. chopped pecans, 1/2 c. canned pumpkin and 1 graham cracker pie shell, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Combine milk and pie filling in a large bowl.
Beat with wire whisk until well blended.
Let stand 5 minutes or until thickened. Stir in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice.
Spoon mixture into crust.
Freeze overnight or until firm.
Remove from freezer and let stand for about 20 minutes before serving.
Garnish with dollop of whipped topping.
Makes 8 servings.
Store leftover pie in freezer.
π· Perfect Pairings
Complete your meal with these
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