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Pumpkin Gingersnap Pie

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“Great for the holidays but really good anytime because it stays in the freezer until about 10 minutes before you want to serve.”
READY IN:
6hrs 15mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Fold in Cool Whip, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon into crust.
  3. Freeze till firm, about 6 hours or overnight.
  4. Remove from freezer and let stand about 10 minutes to soften before serving.
  5. Store leftovers in freezer.

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