Pumpkin Gingersnap Pie
A Carolina mountain recipe for Pumpkin Gingersnap Pie.
AmericanPorkIntermediate1 minBy Northstar
Ingredients
Servings
4
- 1 0.5 cup of Cold half and half cream
- 3 0.5 oz of Cool Whip whipped topping
- 1 cup of Pecans
- 1 cup of Gingersnaps
- 0.5 can of canned pumpkin
- 1 0.5 tbsp of Pumpkin pie spice
- 1 Prepared graham cracker crumb pie crus t
Instructions
- 1
Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.Let stand 5 minutes . Fold in topping and remaining ingredients; spoon into crust . Freeze until firm. Let stand at room temperature for 1 0 minutes before serving to soften. Store leftovers in freezer .
- 2
Double Layer Pumpkin Pie Ingredients: 4 oz. cream cheese, softened 1 tablespoon milk 1 tablespoon sugar 1 8 oz. tub whipped topping, thawed 1 prepared graham cracker crumb crust (6 oz .) 1 cup cold milk 1 16 oz. can pumpkin 2 pkg. (4 serving size) Vanilla Flavored Instant Pudding/Pie
Tags
americancarolinas-cooking