Pumpkin Ginger Pie

Name: Pumpkin Ginger Pie
Ingredients: 1 1/2 c. cold milk or half and half; 1 (3 oz.) pkg. vanilla instant pudding and pie mix; 3 1/2 c. Cool Whip, thawed; 1 c. chopped pecans; 1 c. chopped gingersnaps; 1/2 c. canned pumpkin; 1 1/2 tbsp. pumpkin pie spice; 1 prepared graham cracker crust; sliced strawberries

Pumpkin Ginger Pie is an moderately easy dinner. Made with 1 1/2 c. cold milk or half and half, 1 (3 oz.) pkg. vanilla instant pudding and pie mix, 3 1/2 c. cool whip, thawed, 1 c. chopped pecans and 1 c. chopped gingersnaps, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.

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🔗 Recipe adapted from RecipeNLG-Full

#Pie #Dinner

📊 At a Glance

Difficulty Medium

🛒 Ingredients

1 1/2 c. cold milk or half and half

1 (3 oz.) pkg. vanilla instant pudding and pie mix

3 1/2 c. Cool Whip, thawed

1 c. chopped pecans

1 c. chopped gingersnaps

1/2 c. canned pumpkin

1 1/2 tbsp. pumpkin pie spice

1 prepared graham cracker crust

sliced strawberries

👨‍🍳 Instructions

Pour milk in large bowl.

Add pie filling.

Beat 1 minute or until blended.

Let stand until thickened.

Stir in whipped topping, pecans, gingersnaps, pumpkin and spice.

Spread mixture into crust.

Freeze 6 hours or overnight.

Remove from freezer. Let stand 20 to 30 minutes to soften.

Garnish with dollops of topping and strawberries.

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