Second Harvest Thanksgiving Pumpkin Pie
Ingredients
- 1 1/2 cup half and half
- 1 pack instant vanilla pudding mix
- 3 1/2 cup whipped topping
- 1 cup nuts
- 1 cup gingersnaps
- 1/2 cup canned pumpkin
- 1 1/2 tbsp pumpkin pie spice
- 1 9-inch graham cracker pie cr
- 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.
This article uses material from the "Second Harvest Thanksgiving Pumpkin Pie" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
