Pumpkin Gingersnap Pie
Pumpkin Gingersnap Pie is an moderately easy dinner. Made with 1 1/2 c. cold half and half, light cream or milk, 1 (4 serving size) pkg. vanilla flavored instant pudding and pie filling, 3 1/2 c. (8 oz.) whipped topping, thawed, 1 c. chopped pecans and 1 c. chopped gingersnap cookies, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Pour half and half into large bowl.
Add pie filling mix. Beat with wire whisk until well blended, 1 minute.
Let stand 5 minutes.
Fold in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice.
Spoon into crust.
Freeze until firm, about 6 hours or overnight.
Remove from freezer and let stand about 10 minutes to soften before serving.
Store any leftover pie in freezer.
π· Perfect Pairings
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