Pumpkin Gingersnap Pie

1. 1

   Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.

2. 2

   Let stand 5 minutes.

3. 3

   Fold in topping and remaining ingredients;spoon into crust.

4. 4

   Freeze until firm.

5. 5

   Let stand at room temperature for 10 minutes before serving to soften.

6. 6

   Store leftovers in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.