Pumpkin Gingersnap Pie Recipe

Name: Pumpkin Gingersnap Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. cold milk; 1 pkg. (4 serving size) Jell-O vanilla instant pudding; 3 1/2 c. (8 oz.) Cool Whip; 1 c. chopped pecans; 1 c. chopped gingersnaps; 1/2 c. canned pumpkin; 1 1/2 Tbsp. pumpkin pie spice; 1 (6 oz.) prepared graham cracker pie crust; additional thawed Cool Whip; sliced strawberries

Servings: persons

1 1/2 c. cold milk
1 pkg. (4 serving size) Jell-O vanilla instant pudding
3 1/2 c. (8 oz.) Cool Whip
1 c. chopped pecans
1 c. chopped gingersnaps
1/2 c. canned pumpkin
1 1/2 Tbsp. pumpkin pie spice
1 (6 oz.) prepared graham cracker pie crust
additional thawed Cool Whip
sliced strawberries

1
Pour milk into large bowl.
2
Add pie filling mix.
3
Beat with wire whisk for 1 minute or until well blended.
4
Let stand 5 minutes or until thickened.
5
Stir in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice.
6
Spoon mixture into crust.
7
Freeze 6 hours or overnight until firm.
8
Remove from freezer.
9
Let stand for about 20 minutes to soften before serving.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. cold milk, 1 pkg. (4 serving size) Jell-O vanilla instant pudding, 3 1/2 c. (8 oz.) Cool Whip, 1 c. chopped pecans, and more.

Yes, Pumpkin Gingersnap Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Gingersnap Pie

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