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Ingredients Edit

  • 1 1/2 cup half and half
  • 1 pack instant vanilla pudding mix
  • 3 1/2 cup whipped topping
  • 1 cup nuts
  • 1 cup gingersnaps
  • 1/2 cup canned pumpkin
  • 1 1/2 tbsp pumpkin pie spice
  • 1 9-inch graham cracker pie cr

Directions Edit

  1. Pour half and half or milk into large bowl.
  2. Add pie filling mix.
  3. Beat with wire whisk until well blended.
  4. Let stand 5 minutes.
  5. Fold in whipped topping and remaining ingredients.
  6. Spoon into crust.
  7. Freeze until firm, about 6 hours.
  8. Remove from freezer.
  9. Let stand about 10 minutes to soften before serving.
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