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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
Another delectable dessert for your Thanksgiving day feast.
Yield: 10 servings
1 3/4 cups gingersnap crumbs (about 43 cookies, finely crushed)
2 1/2 tablespoons reduced-calorie stick margarine, melted
2 tablespoons granulated sugar
1 1/2 cups fresh or canned pumpkin puree
3/4 cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large egg whites
1 large egg
1 (12-ounce) can evaporated skim milk
Preheat oven to 325 degrees F. Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325 degrees F for 5 minutes; cool on a wire rack.