Gingersnap Pumpkin Pie

1. 1

   Combine milk and pie filling in a large bowl.

2. 2

   Beat with wire whisk until well blended.

3. 3

   Let stand 5 minutes or until thickened. Stir in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice.

4. 4

   Spoon mixture into crust.

5. 5

   Freeze overnight or until firm.

6. 6

   Remove from freezer and let stand for about 20 minutes before serving.

7. 7

   Garnish with dollop of whipped topping.

8. 8

   Store leftover pie in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.