Pumpkin Praline Pie
INGREDIENTS:
1 1/2 c Half and half cream or milk 1 pk Vanilla instant pudding
3 1/2 oz Cool whip whipped topping 1 c Each: pecans and gingersnaps
1/2 c Canned pumpkin 1 1/2 tb Pumpkin pie spice
1 ea Graham cracker crumb crust
1 1/2 c Half and half cream or milk 1 pk Vanilla instant pudding
3 1/2 oz Cool whip whipped topping 1 c Each: pecans and gingersnaps
1/2 c Canned pumpkin 1 1/2 tb Pumpkin pie spice
1 ea Graham cracker crumb crust
Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute.Let stand 5 minutes.Fold in topping and remaining ingredients;spoon into crust.Freeze until firm.Let stand at room temperature for 10 minutes before serving to soften.Store leftovers in freezer.