Pumpkin Gingersnap Pie

Prep: 15 min Serves: 8 Cuisine: American

A luscious pumpkin pie layered with gingersnap cookies and pecans, topped with whipped topping. This no-bake dessert offers warm spices and crunchy textures, perfect for holiday gatherings or cozy family dinners. Its creamy pumpkin flavor and spicy gingersnaps make it a crowd-pleaser for fall celebrations.

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Ingredients

  • 1 1/2 cups cold half and half ⓘ
  • 1 package (4 servings) vanilla flavored instant pudding and pie filling ⓘ
  • 3 1/2 cups thawed whipped topping ⓘ
  • 1 cup chopped pecans ⓘ
  • 1 cup chopped gingersnap cookies ⓘ
  • 1/2 cup canned pumpkin
  • 1 1/2 tablespoons pumpkin pie spice ⓘ

Instructions

  1. Pour the half and half into a large bowl.
  2. Add the vanilla flavored instant pudding and pie filling mix. Beat with a wire whisk until well blended, about 1 minute.
  3. Let the mixture stand for 5 minutes.
  4. Fold in the thawed whipped topping, chopped pecans, chopped gingersnap cookies, canned pumpkin, and pumpkin pie spice.
  5. Spoon the mixture into a prepared crust.
  6. Freeze until firm, about 6 hours or overnight.
  7. Remove from the freezer and let stand for about 10 minutes before serving.

Nutrition & Diet Analysis (per serving)

532 kcal 27% DV
Protein Fat Carbs

Macronutrients

Protein 7.7g 15% DV
Total Fat 31.6g 41% DV
Carbs 62.3g 23% DV
Fiber 7.6g 27% DV
Sugar 18.6g 37% DV

Electrolytes

Sodium 346.3mg 15% DV
Potassium 405mg 9% DV
Cholesterol 2.8mg 1% DV

Vitamins & Minerals

Vitamin A 204.8mcg 23% DV
Vitamin C 7.4mg 8% DV
Calcium 237.8mg 18% DV
Iron 7.3mg 40% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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