Pumpkin Pie

This version of pumpkin pie folds bits of gingersnaps, pecans, whipped topping and canned pumpkin into spiced vanilla pudding.

Prep Time: 10 minutes
Total Time: 385 minutes
Servings: 8

  • 1 1/2 cups milk
  • 1 package (4-serving size) vanilla flavor instant pudding & pie filling
  • 1 1/2 teaspoons pumpkin pie spice*
  • 1 cup Murray® Old Fashioned Ginger Snaps
  • 1 tub (8 oz.) frozen non-dairy whipped topping, thawed
  • 1 cup chopped pecans
  • 1/2 cup canned pumpkin
  • 1 Keebler® Ready Crust® Graham Pie Crust
Pumpkin Pie
  1. In medium bowl beat milk, pudding mix and spice with wire whisk for 1 minute. Set aside. Chop cookies.
  2. Fold cookies, whipped topping, pecans and pumpkin into pudding. Spread in crust. Freeze at least 6 hours or until firm.
  3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

*NOTE: May substitute 1 teaspoon cinnamon, 3/4 teaspoon ginger and 1/4 teaspoon cloves for the pumpkin pie spice.