Ginger-Snappy Pumpkin Pie

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Time to Prepare this Recipe 4 hours Prep: 15 minutes Cook: 0 minutes
Calories Per Serving and Nutrition Information 103 calories per serving view nutrition facts
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Ingredients

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

Directions

Cover bottom and sides of greased 9 inch pie pan with whole gingersnap cookies and place in freezer.

In a mixing bowl gently stir togeather the pumpkin and whipped topping untill thoroughly combined.

Pour over frozen cookie shell and sprinkle with peanut brittle Freeze 4 hours or over night. Remove from freezer 30 to 40 min before serving.

Top with wipped cream and cinnamon.

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Nutrition Facts

Serving Size 38g
Amount per Serving
Calories 103 44% of calories from fat
% Daily Value*
Total Fat 5.0g8%
 Saturated Fat 4.0g22%
 Trans Fat 0.0g
Cholesterol 1mg0%
Sodium 30mg1%
Total Carbohydrate 14.0g5%
 Dietary Fiber 2.0g7%
 Sugars 11.0g
Protein 2.0g4%
Vitamin A 191%  Vitamin C 4%
Calcium 4%  Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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