Crushed gingersnap cookies and pumpkin pie spice add zip to the filling of this creamy dessert.

Advertisement

Ingredients

Directions

  • 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.

    Advertisement
  • 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.

  • 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.

*

If you wish to start with a purchased graham cracker crust, buy 1 deep-dish crust or 2 of the shallow crusts.


Graham Cracker Crust

Ingredients

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.

    Advertisement

Reviews