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Pumpkin-Gingersnap Pie
Stand: 1 hr 30 mins
Chill: 3 hrs
Ingredients
- 1 4-serving-size package cook-and-serve vanilla pudding mix
- 1 1/2 cups half-and-half, light cream, or milk
- 2 teaspoons pumpkin pie spice
- 1/2 cup canned pumpkin
- 1 cup whipped cream
- 1 cup coarsely crushed gingersnaps (about 12 to 14)
- 3/4 cup chopped pecans
- 1 recipe Graham Cracker Crust* (see recipe below)
- Crushed gingersnaps (optional)
- Whipped cream (optional)
Directions
1. In a medium saucepan, cook pudding mix according to package directions, except substitute the 1-1/2 cups half-and-half for the 2 cups liquid and stir in pumpkin pie spice before cooking.
2. Remove saucepan from heat. Stir in the pumpkin. Cover surface with plastic wrap. Let stand for 1-1/2 hours or until nearly at room temperature. Stir mixture gently. Fold in the 1 cup whipped cream and the 1 cup coarsely crushed gingersnaps.
3. Sprinkle 1/2 cup of the pecans on the bottom of Graham Cracker Crust. Transfer pumpkin mixture to piecrust. Cover and chill in the refrigerator for 3 to 4 hours or until firm. Before serving, sprinkle with remaining pecans. Garnish with additional crushed gingersnaps and whipped cream, if you like. Store in refrigerator. Makes 8 servings.
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Note:
*
If you wish to start with a purchased graham cracker crust, buy 1 deep-dish crust or 2 of the shallow crusts.
Ingredients
- 1/3 cup butter
- 1/4 cup sugar
- 1 1/4 cups crushed graham crackers (about 18 crackers)
Directions
Melt butter. Stir in sugar. Add graham cracker crumbs. Toss to mix well. Spread mixture evenly into a 9-inch pie plate. Press onto bottom and side to form a firm, even crust. Chill in the refrigerator about 1 hour or until firm.
What size can of Pumpkin, help
9/24/2010 01:56:14 PM Report Abuse