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Categories:Viewed: 51 - Published at: 6 years ago
Ingredients
- 1 graham cracker pie crust
- 1 12 tablespoons pumpkin pie spice
- 12 cup canned pumpkin
- 1 cup chopped gingersnap cookie
- 1 cup chopped pecans
- 8 ounces whipped topping
- 1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
- 1 12 cups half-and-half or 1 12 cups milk or 1 12 cups light cream, cold
Method
- Pour the half & half (or milk or cream) into a large bowl.
- Add the vanilla pudding mix and with whisk, beat for 1 minute; let it stand for 5 minutes.
- Fold in the whipped cream, chopped gingersnaps, pecans, pumpkin and spice.
- Spoon mixture into the crust.
- Freeze pie until firm--overnight, or at least 6 hours.
- Let soften for 10 minutes before serving.
