Ginger-Snappy Pumpkin Pie

4 hours Prep: 15 minutes Cook: 0 minutes

103 calories per serving view nutrition facts

1 pie suggest servings

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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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Categories this recipe belongs to

Desserts

Nutrition Facts

Serving Size 38g

Amount per Serving

Calories 103 44% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 4.0g	22%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 30mg	1%
Total Carbohydrate 14.0g	5%
Dietary Fiber 2.0g	7%
Sugars 11.0g
Protein 2.0g	4%

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.

How is this calculated?

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I used mixed veggies instead of just peas and used capers in lieu of some salt. The rice & chix were finished before all the broth was absorbed. I'll try less broth next time. Great flavors!

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