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22 May, 2018

Pecan Pumpkin Pie

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This super simple no-bake Pecan Pumpkin Pie features gingersnaps and pecans for a delightful taste of the season with just a little bit of added crunch. A fast and easy treat to make, this pie is a great treat for parties and family gatherings.


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


Whisk together half and half and the pumpkin puree for 1 minute.

Allow to stand 5 minutes uninterrupted.

Fold in the whipped topping with a rubber spatula.

Stir in pecans and gingersnaps.

Sprinkle in the pie spice and blend well.

Pour the filling into the graham crust.

Place pie in the freezer for 1 hour.

Set the pie at room temperature for 10 minutes before serving.

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 1 hour

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