Ginger-Snappy Pumpkin Pie

4 ingredients
5 steps

Ingredients

  • 20 each ginger snap cookies
  • 1 can pumpkin puree (canned)
  • 2 cups whipped topping, prepared
  • 1/4 cup peanut brittle crushed

Directions

  1. 1
    Cover bottom and sides of greased 9 inch pie pan with whole gingersnap cookies and place in freezer.
  2. 2
    In a mixing bowl gently stir togeather the pumpkin and whipped topping untill thoroughly combined.
  3. 3
    Pour over frozen cookie shell and sprinkle with peanut brittle Freeze 4 hours or over night.
  4. 4
    Remove from freezer 30 to 40 min before serving.
  5. 5
    Top with wipped cream and cinnamon.

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