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pumpkin light corn syrup ground cinnamon ground nutmeg ground ginger walnuts frozen whipped topping graham cracker crust
Viewed: 50 - Published at: 9 years agoIngredients
- 1 cup canned pumpkin
- 2/3 cup light corn syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup coarsely chopped walnuts
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 prepared 9-inch graham cracker crust
Method
- Combine the pumpkin, corn syrup, spices, and nuts in a large bowl.
- Fold in the whipped topping.
- Spoon mixture into crust.
- Freeze until firm,about 4 hours.
- Let stand at room temperature for 15 minutes before serving.
- Top with extra whipped topping before serving!
