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Pumpkin Gingersnap Pie Recipe

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This recipe for Pumpkin Gingersnap Pie is from The Shong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 cups cold milk
1 pkg (4 serving size) Vanilla Instant Pudding
3-1/2 cups (8 oz) Cool Whip (thawed)
1 cup chopped pecans
1 cup chopped gingersnaps
1/2 cup canned plain pumpkin
1-1/2 T pumpkin pie spice
1 graham cracker crumb crust

Additional Cool Whip for Topping prepared pie
Directions:
Directions:
POUR milk into large bowl. Add pudding, beat with whisk 1 minute or until well blended. Let stand 5 minutes or until thickens.

STIR in whip topping, pecans, cookies, pumpkin and spices. Spoon mixture into crust.

FREEZE 6 hours or overnight until firm. Remove from freezer. Let stand 20-30 minutes to soften before serving. Garnish with whipped topping and sliced strawberries is desired.

Makes 8 servings. Store leftovers in freezer.

 

 

 

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