This is a print preview of "Ginger Snappy Pumpkin Pie" recipe.

Click here to print
or return back to Ginger Snappy Pumpkin Pie.

Ginger Snappy Pumpkin Pie Recipe
by Global Cookbook

Ginger Snappy Pumpkin Pie

Avg. 4.5/5 1 vote


	Servings: 1

Ingredients

20 x ginger snap cookies
1 can libby's pumpkin pie mix

2 c. whipped topping
1/4 c. crush peanut brittle

Directions

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