Pumpkin-Gingersnap Pie
Crushed gingersnap cookies and pumpkin pie spice add zip to the filling of this creamy dessert.
Ingredients
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1 4-serving-size package cook-and-serve vanilla pudding mix
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1-1/2 cups half-and-half, light cream, or milk
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2 teaspoons pumpkin pie spice
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1/2 cup canned pumpkin
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1 cup whipped cream
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1 cup coarsely crushed gingersnaps (about 12 to 14)
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3/4 cup chopped pecans
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1 recipe Graham Cracker Crust* (see recipe below)
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Crushed gingersnaps (optional)
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Whipped cream (optional)
Directions
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.
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.
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.
Graham Cracker Crust
Melt 1/3 cup butter. Stir in 1/4 cup sugar. Add 1-1/4 cups finely crushed graham crackers (about 18 crackers). 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.
Note
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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how-tos
Recommended Recipe:
Pumpkin Gingerbread Pie
Instead of the classic, try this dessert for your Thanksgiving meal. The marbling is created by gingerbread mix swirled into the pumpkin.
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