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Ginger-Snappy Pumpkin Pie

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Submitted by blt

YIELD

1 pie

PREP

15 min

COOK

0 min

READY

4 hrs

Ingredients

20 2E+1
EACH EACH GINGER SNAP COOKIES *
1 1
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 103 44% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 30mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 191% Vitamin C 4%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 
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