Categories: Dessert - pie
Ingredients
- 1 1/2 c. cold milk or half and half
- 1 pkg. (4-serving size) Jello Vanilla Flavor Instant Pudding and Pie Filling
- 3 1/2 c. (8 oz.) Cool Non-Dairy Whipped Topping, thaw
- 1 c. chopped pecans
- 1 c. chopped gingersnaps
- 1/2 c. canned pumpkin
- 1 1/2 tbsp. pumpkin pie spice
- 1 prepared graham cracker crumb crust (6 oz.)
- Sliced strawberries
Directions
- Pour milk into large bowl. Add pie filling mix. Beat with whisk 1 minutes or until well blended. Let stand 5 mins. or until thickened.
- Stir in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon mixture into crust.
- Freeze 6 hours or overnight or until firm. Remove from freezer. Let stand about 20 to 30 minutes to soften before serving. Garnish with dollop of whipped topping and sliced strawberries.
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Store any leftover pie in freezer.