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.
Ingredients
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
Instructions
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
Pecan Pumpkin Pie
Ingredients
Ingredients
- 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
Instructions
Instructions
- 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.
