Autumn Pumpkin Gingersnap Pie

  1. Pour the half & half (or milk or cream) into a large bowl.
  2. Add the vanilla pudding mix and with whisk, beat for 1 minute; let it stand for 5 minutes.
  3. Fold in the whipped cream, chopped gingersnaps, pecans, pumpkin and spice.
  4. Spoon mixture into the crust.
  5. Freeze pie until firm--overnight, or at least 6 hours.
  6. Let soften for 10 minutes before serving.

graham cracker pie crust, pumpkin pie spice, pumpkin, cookie, pecans, topping, vanilla flavor, milk

Taken from www.food.com/recipe/autumn-pumpkin-gingersnap-pie-35657 (may not work)

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