Pumpkin Gingersnap Pie

Name: Pumpkin Gingersnap Pie
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 1 pie, 6-8 serving(s)
Ingredients: 1 1/2 cups cold half-and-half cream or 1 1/2 cups light cream; 1 (3 1/2 ounce) instant vanilla pudding; 3 1/2 cups Cool Whip, thawed; 1 cup chopped pecans; 1 cup chopped gingersnaps; 1/2 cup canned pumpkin; 1 1/2 tablespoons pumpkin pie spice; 1 prepared graham cracker crust (or make your own)

Submitted by PSparx

"Great for the holidays but really good anytime because it stays in the freezer until about 10 minutes before you want to serve."

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Ready In:: 6hrs 15mins
Ingredients:: 8
Yields:: 1 pie
Serves:: 6-8

ingredients

1 ¹⁄₂ cups cold half-and-half cream or 1 1/2 cups light cream
1 (3 1/2 ounce) instant vanilla pudding
3 ¹⁄₂ cups Cool Whip, thawed
1 cup chopped pecans
1 cup chopped gingersnaps
¹⁄₂ cup canned pumpkin
1 ¹⁄₂ tablespoons pumpkin pie spice
1 prepared graham cracker crust (or make your own)

directions

Pour half & half or cream into large bowl. Add pudding. Beat with a wire whisk until well blended, about 1 minute. Let stand 5 minutes.
Fold in Cool Whip, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon into crust.
Freeze till firm, about 6 hours or overnight.
Remove from freezer and let stand about 10 minutes to soften before serving.
Store leftovers in freezer.

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RECIPE SUBMITTED BY

PSparx

Simpsonville, South Carolina

I live in the upstate of South Carolina but am originally from the coast of Mississippi. I love the area I now live in...so beautiful! I have 5 dogs, two cats, one husband and one son! I love to travel but with all these animals it is not possible any more. My favorite places I have been to are Alaska and Bermuda. But I love just driving up to my in-laws in North Carolina and enjoying that beautiful state!

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