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Refrigerate: 5 hr
You Will Need
2 cups fine gingersnap crumbs
1/4 cup butter, melted
2 packages (3 3/4 ounces each) instant vanilla pudding mix
1/2 cups milk
1 can (15 ounces) solid-pack pumpkin puree
1 1/4 teaspoons cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pecan halves, for garnish (optional)
What to Do
1. In small saucepan, stir together gingersnap crumbs and melted butter until crumbs are evenly coated. Pat over bottom and up sides of 9-inch pie pan.
2. In medium bowl, whisk together pudding mixes and milk until thick and blended. Stir in pumpkin puree, cinnamon, ginger, and nutmeg. Spread evenly over gingersnap crust. If desired, garnish with pecan halves. Cover and refrigerate at least 5 hours or overnight.
Serves 8
Nutrition Information
Per serving: 335 calories, 5 g protein, 51 g carbohydrates, 13 g fat, 6 g saturated fat, 22 mg cholesterol, 3 g fiber, 456 mg sodium
Helpful Hint
Instead of a mixer, you can use a food processor or blender to combine the filling ingredients for a pudding-type pie. To make such a pie even easier—and quicker—to assemble, use a store-bought graham cracker or vanilla cookie crust.
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