Ginger-Snappy Pumpkin Pie

Be the first to add a photo of this recipe!

4 hours Prep: 15 minutes Cook: 0 minutes

103 calories per serving view nutrition facts

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.

0 links

post a link

0 comments

post a comment

Loading related videos (if any)

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Pear

Last Recipes Viewed

Recipe Bite

About Sage

by Laurie

History - Sage was a sacred ceremonial herb of the Romans and was associated with immortality. It was believed to increase mental acuity. Charlemagne had it grown in his royal gardens. ...

Member Review

Shrimp and Sea Scallop Stir-Fry

This is OUTSTANDING, but I highly recommend not adding the seafood until the end. Also, this is a ridiculous amount of vegetables; I cooked them in a large electric skillet and cooked them for a while so they would cook down, as also I like my vegetables cooked more than just the 3 minutes that the recipe says. I used white wine instead of sherry. Other than the cooking modifications, this was probably one of the best stir fry recipes I have ever had. Oh and one more thing, I used a lot more seafood than what they said - one pound total for all those veggies? My husband would flip out if I only used a pound....LOL

Reviewed by meganalissa