Pie Recipes * Razzle Dazzle Recipes
Pumpkin Gingersnap Pie Recipe
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Pumpkin Gingersnap Pie
1 1/2 cups half and half
3 1/2 ounces cool whip
1/2 cup canned pumpkin
1 graham cracker crumb crust
1 package vanilla instant pudding mix
1 1/2 tablespoons pumpkin pie spice
chopped gingersnaps and pecans
Beat half and half and pie filling in a large mixing bowl with a
wire whisk for 1 minute. Let stand 5 minutes.
Fold in topping and remaining ingredients; spoon
into crust. Freeze until firm.
Let stand at room temperature for 10 minutes
before serving to soften. Store leftovers in freezer.
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