Autumn Pumpkin Gingersnap Pie
"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
- Ingredients:
- 8
- Yields:
-
1 lovely pie
ingredients
- 1 graham cracker pie crust
- 1 1⁄2 tablespoons pumpkin pie spice
- 1⁄2 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 1⁄2 1 1/2 cups milk or 1 1/2 cups light cream, cold
directions
- 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.
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Reviews
-
This is a great dessert! Quick & easy - and delicious! I actually made two pies - one with the pecans mixed in and one with about 1/3 cup pecans sprinkled on top and I think I liked the 'pecans on top' pie better as it was smooth and creamy. Then to serve, I drizzled caramel sauce over the top. Yummy!
RECIPE SUBMITTED BY
OceanIvy
United States
Hey there!~
My name is Crystal. I am 19,and living in Florida.
I really love to cook,& bake all the time for my family.I just get so much enjoyment out of it!
There is just something about the great aroma throughout the house when you bake something,creating special memories in the kitchen!
A little more about me:
I am a strict vegetarian,(almost vegan!,heh)but of course my whole family is not,so I cook just about anything!
Other than cooking-I like to read,surf the net and create art.
My favorite websites are:
www.ebay.com & www.witchvox.com (I'm wiccan)
Of course,the Zaar has become my favorite website! I love how friendly the people are and how interactive this place is!
