Pumpkin Gingersnap Pie
- 1 1/2 cups cold milk
- 1 package vanilla instant pudding
- 3 1/2 cups Cool Whip, thawed
- 1 cup chopped pecans
- 1 cup gingersnap cookies
- 1/2 cup canned pumpkin
- 1 1/2 Tbsp. pumpkin pie spice
- 1 ready-made graham cracker pie crust
Pour milk into large bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping, pecans, gingersnaps, pumpkin and pumpking pie spice. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 10 minutes to let soften before serving.
Store any leftover pie in freezer.
By Robin from Washington, IA
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