Ginger-Snappy Pumpkin Pie
Yield
1 piePrep
15 minCook
0 minReady
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
ginger snap cookies
|
* |
| 1 | can |
canned pumpkin purée
|
*
|
| 2 | cups |
whipped topping, prepared
|
|
| ¼ | cup |
peanut brittle
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
ginger snap cookies
|
* |
| 1 | can |
canned pumpkin purée
|
*
|
| 473 | ml |
whipped topping, prepared
|
|
| 59 | ml |
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.
