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Second Harvest Thanksgiving Pumpkin Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients: 1 1/2
cups
Cold half and half or milk 3 1/2
cups
(8 oz.) whipped topping 1
cup
Gingersnap cookies 1 1/2
tablespoons
Pumpkin spice pie spice 1
package
4 oz vanilla instant pudding 1
cup
Chopped nuts 1/2
cup
Canned pumpkin 1
Graham cracker pie crust
Directions:
Pour half and half or milk into large bowl.Add pie filling mix. Beat with wire whisk until well blended.Let stand 5 minutes.Fold in whipped topping and remaining ingredients.Spoon into crust. Freeze until firm,about 6 hours.Remove from freezer.Let stand about 10 minutes to soften before serving.
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