Ginger-Snappy Pumpkin Pie

• 20 each ginger snap cookies
• 1 can pumpkin puree (canned)
• 2 cups whipped topping, prepared
• 1/4 cup peanut brittle crushed

1. Cover bottom and sides of greased 9 inch pie pan with whole gingersnap cookies and place in freezer.
2. In a mixing bowl gently stir togeather the pumpkin and whipped topping untill thoroughly combined.
3. Pour over frozen cookie shell and sprinkle with peanut brittle Freeze 4 hours or over night.
4. Remove from freezer 30 to 40 min before serving.
5. Top with wipped cream and cinnamon.

ginger snap cookies, pumpkin puree, whipped topping, peanut brittle crushed

Taken from recipeland.com/recipe/v/ginger-snappy-pumpkin-pie-35116 (may not work)