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Receta Pumpkin Gingersnap Pie
by Global Cookbook

Pumpkin Gingersnap Pie
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Ingredientes

  • 1 1/2 c. cool half and half or possibly lowfat milk
  • 1 pkt vanilla instant pudding and pie filling, (4 serving size)
  • 3 1/2 c. Birds eye cold whip topping, thawed
  • 1 c. minced pecans
  • 1 c. minced gingersnaps
  • 1/2 c. canned pumpkin
  • 1 1/2 Tbsp. pumpkin pie spice
  • 1 pkt graham cracker crumb crust

Direcciones

  1. Beat half and half and pie filling fold in large mixing bowl with wire whisk 1 minute. Let stand 5 min.
  2. Mix in topping and remaining ingredients; spoon into crust.
  3. Freeze till hard.
  4. Let stand at room temperature 10 min to soften.
  5. Store in freezer.