Ginger Snappy Pumpkin Pie Recipe

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1 vote | 1077 views
Servings: 1

Ingredients

Cost per recipe $1.85 view details
  • 20 x ginger snap cookies
  • 1 can libby's pumpkin pie mix
  • 2 c. whipped topping
  • 1/4 c. crush peanut brittle

Directions

  1. Cover bottom and sides of greased 9in pie pan with whole gingersnap cookies and place in freezer. In a mixing bowl gently stir togeather the pumpkin and whipped topping untill thoroughly combined. Pour over frzn cookie shell and sprinkle with peanut brittle Freeze 4 hrs or possibly over night Remove from freezer 30 to 40 minutes before serving... top with wipped cream and cinnamon

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 656g
Calories 863  
Calories from Fat 182 21%
Total Fat 20.31g 25%
Saturated Fat 17.26g 69%
Trans Fat 0.0g  
Cholesterol 3mg 1%
Sodium 1161mg 48%
Potassium 850mg 24%
Total Carbs 169.0g 45%
Dietary Fiber 42.0g 140%
Sugars 35.4g 24%
Protein 10.02g 16%
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