Pumpkin Gingersnap Pie

Serving Size : 6
Ingredients

for prepare Pumpkin Gingersnap Pie

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	c	Half and half cream or milk
1	pk	(4) vanilla instant pudding
3 1/2	oz	Cool whip whipped topping
1	c	Each: pecans and gingersnaps
1/2	cn	Canned pumpkin
1 1/2	tb	Pumpkin pie spice
1		Graham cracker crumb crust

Beat half and half cream 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.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .