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Second Harvest Thanksgiving Pumpkin Pie Recipe

Serves 8

Ingredients:

  • 1 1/2 cup cold half and half or milk
  • 4 oz jello vanilla flavor
  • 1 instant pudding and pie fill
  • 3 1/2 cup cool whip whipped topping, thawed
  • 1 cup chopped nuts
  • 1 cup gingersnaps
  • 1/2 cup canned pumpkin
  • 1 1/2 tsp pumpkin pie spice
  • 1 graham cracker pie crust


Instructions:

1. Pour half and half or milk into large bowl.
2. Add pie filling mix.
3. Beat with wire whisk until well blended.
4. Let stand 5 minutes.
5. Fold in whipped topping and remaining ingredients.
6. Spoon into crust.
7. Freeze until firm, about 6 hours.
8. Remove from freezer.
9. Let stand about 10 minutes to soften before serving.



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Main Ingredient:Vegetable / Pumpkin
Course:Dessert
Cuisine:American
Preparation Method:Baking
Occasion:Thanksgiving
Dish:Pie
Difficulty:Easy

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