Second harvest thanksgiving pumpkin pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cold half and half or milk |
| 1 | pack | 4 oz vanilla instant pudding |
| 3½ | cup | (8 oz.) whipped topping |
| 1 | cup | Chopped nuts |
| 1 | cup | Gingersnap cookies |
| ½ | cup | Canned pumpkin |
| 1½ | tablespoon | Pumpkin spice pie spice |
| 1 | Graham cracker pie crust | |
Directions
Pour half and half or milk into large bowl.Add pie filling mix. Beat with wire whisk until well blended.Let stand 5 minutes.Fold in whipped topping and remaining ingredients.Spoon into crust. Freeze until firm,about 6 hours.Remove from freezer.Let stand about 10 minutes to soften before serving.
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