Pumpkin Ginger Pie

9 ingredients
9 steps

Ingredients

  • 1 1/2 c. cold milk or half and half
  • 1 (3 oz.) pkg. vanilla instant pudding and pie mix
  • 3 1/2 c. Cool Whip, thawed
  • 1 c. chopped pecans
  • 1 c. chopped gingersnaps
  • 1/2 c. canned pumpkin
  • 1 1/2 Tbsp. pumpkin pie spice
  • 1 prepared graham cracker crust
  • sliced strawberries

Directions

  1. 1
    Pour milk in large bowl.
  2. 2
    Add pie filling.
  3. 3
    Beat 1 minute or until blended.
  4. 4
    Let stand until thickened.
  5. 5
    Stir in whipped topping, pecans, gingersnaps, pumpkin and spice.
  6. 6
    Spread mixture into crust.
  7. 7
    Freeze 6 hours or overnight.
  8. 8
    Remove from freezer. Let stand 20 to 30 minutes to soften.
  9. 9
    Garnish with dollops of topping and strawberries.

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