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PUMPKIN GINGERBREAD PIE




Source of Recipe


internet


Recipe Introduction


Posted by: dutchmom4 / Crushed gingersnap cookies and pumpkin pie spice add zip to the filling of this creamy pie. It is served at special occasions, such as Amish weddings.


List of Ingredients




1 (4-serving-size) package cook-and-serve vanilla pudding mix
1-1/2 cups half-and-half, light cream OR milk
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin
1/2 cup whipping cream, whipped
1 cup coarsely crushed gingersnaps (about 12 to 14)
Graham cracker crust (recipe follows)
Gingersnap crumbs, optional
Whipped cream, optional

Recipe



In a medium saucepan, cook pudding mix according to package directions, EXCEPT substitute 1-1/2 cups half-and-half for the 2 cups liquid, and stir in pumpkin pie spice BEFORE cooking.

Remove saucepan from heat. Stir in pumpkin. Cover surface with plastic wrap. Let stand for 1-1/2 hours OR till nearly room temperature. Stir mixture gently. Fold in whipped cream and coarsely crushed gingersnaps.

Sprinkle 1/2 cup of pecans on the bottom of the prepared crust. Transfer pumpkin mixture to prepared piecrust. Cover and chill in refrigerator for 3 to 4 hours OR until firm.

Before serving, sprinkle with remaining pecans, and garnish with additional gingersnap crumbs and whipped cream, if you like. Store in refrigerator. Makes 8 servings.

GRAHAM CRACKER CRUST:
Melt 1/3 cup butter OR margarine

Stir in:
1/4 cup sugar
1-1/4 cup finely crushed graham crackers (about 18 crackers)

Toss well to mix. Spread evenly into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Chill for about 2 hour OR till firm.

NOTE:
If you start with a purchased graham cracker crust, buy 1 deep-dish OR 2 shallow graham cracker pie crusts.