Pumpkin Ginger Pie
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. Simple to make and full of bold, satisfying flavors.
π¨βπ³ 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.
π· Perfect Pairings
Complete your meal with these
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