Pumpkin Gingersnap Pie
Yield
4 servingsPrep
20 minCook
0 minReady
2 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
light cream (half&half)
cold, or 1 pk vanilla flavor instant pudding |
|
| 3 ½ | ounces |
whipped topping, prepared
thawex |
|
| 1 | cup |
pecans
|
|
| 1 | cup |
gingersnap cookies
|
*
|
| ½ | can |
canned pumpkin purée
|
*
|
| 1 ½ | tablespoons |
pumpkin pie spice
|
|
| 1 | each |
graham cracker pie crust
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
light cream (half&half)
cold, or 1 pk vanilla flavor instant pudding |
|
| 101.2 | ml/g |
whipped topping, prepared
thawex |
|
| 237 | ml |
pecans
|
|
| 237 | ml |
gingersnap cookies
|
*
|
| 0.5 | can |
canned pumpkin purée
|
*
|
| 23 | ml |
pumpkin pie spice
|
|
| 1 | each |
graham cracker pie crust
|
*
|
Directions
Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.
Let stand 5 minutes. Fold in topping and remaining ingredients;spoon into crust.
Freeze until firm. Let stand at room temperature for 10 minutes before serving to soften.
Store leftovers in freezer.
