Home Cooking Recipes
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Gingersnap Pumpkin Pie
Chef:  Jean Lorenz - Sanford, CO          Category:  Desserts

Ingredients:
1 9 inch graham cracker crust
1-1/2 cups half and half cream
1(3.4 oz.) package instant butterscotch pudding
1 (8 oz.) carton whipped topping, thawed
1 cup pecans or walnuts, chopped
1 cup gingersnap cookies, crumbled
2 teaspoons pumpkin pie spice













Directions: Beat half and half cream and pudding mix in large mixing bowl with wire whisk for 1 minute. Let stand 5 minutes. Fold in whipped topping and remaining ingredients. Spoon into graham cracker crust. Freeze until firm. Let stand at room temperature 10 minutes before serving. Store in freezer.

Notes:

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