Pumpkin Gingersnap Pie

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READY IN: 6hrs 15mins
Recipe by PSparx

Great for the holidays but really good anytime because it stays in the freezer until about 10 minutes before you want to serve.

Ingredients Nutrition


  1. Pour half & half or cream into large bowl. Add pudding. Beat with a wire whisk until well blended, about 1 minute. Let stand 5 minutes.
  2. Fold in Cool Whip, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon into crust.
  3. Freeze till firm, about 6 hours or overnight.
  4. Remove from freezer and let stand about 10 minutes to soften before serving.
  5. Store leftovers in freezer.

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