Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

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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