Tuesday, October 13, 2009


1 1/2 cups half & half cream
1 pkg (4-serving size)Vanilla Pudding and Pie Filling Mix
1 carton (8-oz) frozen whipped topping, thawed
1 cup chopped pecans
1 cup chopped gingersnap cookies
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/2 tbsp pumpkin pie spice
1 graham cracker crust

In a large mixing bowl, using a wire whisk, beat the half & half cream and the pudding and pie filling mix together for 1 minute. Let the mixture sit for 5 minutes. Fold in the whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon the mixture into the graham cracker crust. Freeze until firm. Let stand at room temperature for 10 minutes to soften before cutting to serve. May be stored in the freezer, so this is a good make-ahead pie for the holidays.

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