Pumpkin Gingersnap Pie Recipe

Pumpkin Gingersnap Pie Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 1/2 cup: Cold half and half cream or,
1 package: Vanilla flavor instant puddi,
Filling, 4 serving size
3 1/2 ounce: Cool Whip whipped topping, th
1 cup: Pecans,
1 cup: Gingersnaps,
1/2 can: Canned pumpkin,
1 1/2 tbsp: Pumpkin pie spice,
1 each: Prepared graham cracker crum,

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.


Source from luhu.jp