Pumpkin Gingersnap Pie (Go easy on this one lol)
Pumpkin Gingersnap Pie
Preparation Time: 10 minutes
Total Time: 130 minutes
Servings: 8
Ingredients| 1 1/2 | cups cold fat free milk |
| 1 | package (4-serving size) sugar-free vanilla flavor instant pudding & pie filling |
| 1 1/2 | teaspoons pumpkin pie spice* |
| 1/2 | cup canned pumpkin |
| 1 | cup Murray Sugar Free Cookies Murray® Sugar Free Gingersnaps |
| 1 tub | (8 oz.) frozen reduced-fat non-dairy whipped topping, thawed |
| 1 | Ready-Crust Pie Crust Keebler® Ready Crust® Reduced Fat Graham |
Directions
1. In medium bowl beat milk, pudding mix and spice with wire whisk for 2 minutes. Whisk in pumpkin. Set aside. Coarsely chop cookies.
2. Fold cookies and topping into pudding mixture. Spread in crust. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.
EXCHANGES: 2 1/2 starch, 1 1/2 fat
*NOTE: May substitute 1 teaspoon cinnamon, 3/4 teaspoon ginger and 1/4 teaspoon cloves for the pumpkin pie spice.
NOTE: Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.
I have had this one but I cant eat a whole slice so I do the info for half a serving! lol So super YUMMY!!!!
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