Snappin’ Pumpkin Pie
What You Need:
1 1/2 C half and half cream, very cold
How to Make It:
Pour the half and half into a large mixing bowl. 8 Servings The pie needs to soften slightly before cutting but be carefull that you don’t leave it out too long or it will become mushy. Store any leftovers in the refrigerator. If you need some help to get this yummy recipe on the table, sign up for our free Meal Time On Time ecourse – a full week of meal planning tips and ideas.
1 C pumpkin puree
1/2 (4 oz.) container whipped topping
1 C pecan pieces
1 C gingersnaps, coarsely crushed
1 1/2 TBSP pumpkin pie spice
1 prepared graham cracker crust
Add the pumpkin puree and whisk together for 1 minute.
Allow the mixture to stand uninterrupted for 5 minutes.
Fold in the whipped topping with a rubber spatula.
Add in the pecans and gingersnaps and blend until all ingredients are incorporated together.
Sprinkle in the pie spice and mix well to incorporate.
Pour them mixture into the graham cracker crust.
Place the pie in the freezer for one hour until firm.
Allow the pie to set 10 minutes at room temperature before cutting.
