Name: Pumpkin-Gingersnap Pie
Prep time: 30 min
Ingredients: 1 cook-and-serve vanilla pudding mix; 1 ½ cups half-and-half, light cream, or milk; 2 teaspoons pumpkin pie spice; ½ cup canned pumpkin; 1 cup whipped cream; 1 cup coarsely crushed gingersnaps (about 12 to 14); ¾ cup chopped pecans; 1 Graham Cracker Crust* (see recipe below); Crushed gingersnaps (optional); Whipped cream (optional)

Directions

Step 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.

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Step 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.

Step 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.

*

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

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