Pumpkin Gingersnap Piepies 1 1/2 cup cold half and half cream or 1 pkg vanilla flavor instant puddi 1 single filling (4 serving size) 3 1/2 oz cool whip whipped topping,th 1 cup pecans 1 cup gingersnaps 1/2 can canned pumpkin 1 1/2 tablespoon pumpkin pie spice 1 each prepared graham cracker crum 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 10 minutes before serving to soften.Store leftovers in freezer. |
