Pumpkin Gingersnap Pie

1. 1

   Pour milk into large bowl.

2. 2

   Add pie filling mix.

3. 3

   Beat with wire whisk 1 minute or until well blended.

4. 4

   Let stand 5 minutes or until thickened.

5. 5

   Stir in Cool Whip, pecans, gingersnaps, pumpkin and pumpkin spices.

6. 6

   Spoon mixture into crust.

7. 7

   Freeze 6 hours or overnight or until firm.

8. 8

   Let stand about 20 minutes to soften before serving.

9. 9

   Garnish with a dollop of Cool Whip and sliced strawberries.

10. 10

    Store leftover pie in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.