Autumn Pumpkin Gingersnap Pie
I can't wait to make this for fall! This is a no bake, no sweat recipe! 8) prep time includes chilling.
Steps
Pour the half & half into a large bowl.
Add the vanilla pudding mix and with whisk , beat for 1 minute.
Let it stand for 5 minutes.
Fold in the whipped cream , chopped gingersnaps , pecans , pumpkin and spice.
Spoon mixture into the crust.
Freeze pie until firm--overnight , or at least 6 hours.
Let soften for 10 minutes before serving.
Ingredients
graham cracker pie crust, pumpkin pie spice, canned pumpkin, gingersnap cookie, pecans, whipped topping, instant vanilla flavor pudding and pie filling, half-and-half