Pumpkin Gingersnap Pie
Pumpkin Gingersnap Pie is an moderately easy dinner. Made with 1 1/2 c. cold half and half or milk, 1 (4 serving single) pkg. vanilla pudding and pie filling, 3 1/2 c. cool whip, thawed, 1 c. chopped pecans and 1 c. chopped gingersnaps, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Beat milk and pie filling; mix in large bowl with wire whisk for 1 minute.
Blend in topping and remaining ingredients; spoon into crust.
Freeze until firm; let stand at room temperature for 10 minutes before serving.
π· Perfect Pairings
Complete your meal with these
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