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Measurements

Pumpkin Gingersnap Pie

Yield: 4 servings

1 1/2 c Cold half and half cream
3 1/2 oz Cool Whip whipped topping
1 c Pecans
1 c Gingersnaps
1/2 cn Canned pumpkin
1 1/2 T Pumpkin pie spice
1 ea Prepared graham cracker crumb

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.


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