Pumpkin-Gingersnap Pie

From: Midwest Living

Crushed gingersnap cookies and pumpkin pie spice add zip to the filling of this creamy dessert.

Servings: 8 servings

Prep: 30 mins

Total: 2 hrs

Rated : Not yet rated

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Ingredients

1 4-serving-size package cook-and-serve vanilla pudding mix

1-1/2 cups half-and-half, light cream, or milk

2 teaspoons pumpkin pie spice

1/2 cup canned pumpkin

1 cup whipped cream

1 cup coarsely crushed gingersnaps (about 12 to 14)

3/4 cup chopped pecans

1 recipe Graham Cracker Crust* (see recipe below)

Crushed gingersnaps (optional)

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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