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Autumn Pumpkin Gingersnap Pie

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“I can't wait to make this for fall! This is a no bake, no sweat recipe! 8) Prep time includes chilling.”
READY IN:
7hrs
YIELD:
1 lovely pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour the half & half (or milk or cream) into a large bowl.
  2. Add the vanilla pudding mix and with whisk, beat for 1 minute; let it stand for 5 minutes.
  3. Fold in the whipped cream, chopped gingersnaps, pecans, pumpkin and spice.
  4. Spoon mixture into the crust.
  5. Freeze pie until firm--overnight, or at least 6 hours.
  6. Let soften for 10 minutes before serving.

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