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    Pumpkin Gingersnap Pie

    Source of Recipe

    Possum Kingdom Lake Cookbook

    List of Ingredients

    1 1/2 cups cold half and half, or milk
    1 package vanilla instant pudding and pie filling -- (4 serving size)
    3 1/2 cups Cool Whip -- thawed
    1 cup chopped pecans
    1 cup chopped gingersnaps
    1/2 cup canned pumpkin
    1 1/2 tablespoons pumpkin pie spice
    1 package graham cracker crumb crust

    Beat half and half and pie filling mix in large mixing bowl with wire whisk 1 minute. Let stand 5 minutes.

    Fold in topping and remaining ingredients; spoon into crust.

    Freeze until firm.

    Let stand at room temperature 10 minutes to soften.

    Store in freezer.





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