Autumn Pumpkin Gingersnap Pie

Total Time
7hrs
Prep 7 hrs
Cook 0 mins

I can't wait to make this for fall! This is a no bake, no sweat recipe! 8) Prep time includes chilling.

Ingredients Nutrition

Directions

  1. Pour the half & half (or milk or cream) into a large bowl.
  2. Add the vanilla pudding mix and with whisk, beat for 1 minute; let it stand for 5 minutes.
  3. Fold in the whipped cream, chopped gingersnaps, pecans, pumpkin and spice.
  4. Spoon mixture into the crust.
  5. Freeze pie until firm--overnight, or at least 6 hours.
  6. Let soften for 10 minutes before serving.

Reviews

(1)
Most Helpful

This is a great dessert! Quick & easy - and delicious! I actually made two pies - one with the pecans mixed in and one with about 1/3 cup pecans sprinkled on top and I think I liked the 'pecans on top' pie better as it was smooth and creamy. Then to serve, I drizzled caramel sauce over the top. Yummy!

Cherryberrybug October 15, 2005

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