Creative Cooking Ideas

What You Need:

• 1 1/2 cups half and half cream, very cold
• 1 cup pumpkin puree
• 1/2 (4-ounce) container whipped topping
• 1 cup pecan pieces
• 1 cup gingersnaps, coarsely crushed
• 1 1/2 tablespoons pumpkin pie spice
• 1 prepared graham cracker crust

How to Make It:

Pour the half and half into a large mixing bowl. Add the pumpkin puree and whisk together for 1 minute. Allow the mixture to stand uninterrupted for 5 minutes. Fold in the whipped topping with a rubber spatula. Add in the pecans and gingersnaps. Blend until all ingredients are thoroughly mixed. Sprinkle in the pie spice and mix well. Pour the pumpkin mixture into the graham cracker crust.

Place the pie in the freezer for one hour until firm. Allow the pie to set 10 minutes at room temperature before cutting.

Makes 8 servings

Allow the pie to soften slightly before cutting but don’t leave it out too long or it will become mushy. Store any leftover pie in the refrigerator.