Zutaten für Autumn Pumpkin Gingersnap Pie
- Graham Cracker Pie Crust
- 1 teaspoon pumpkin pie spice
- 1 (15 ounce) can pumpkin puree
- ½ cup finely chopped gingersnaps
- ½ cup chopped pecans
- 1 cup heavy whipping cream, whipped
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 cups heavy cream (or half-and-half)
- 1 gingersnap crust
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Zubereitung von Autumn Pumpkin Gingersnap Pie
- In a large bowl, pour in 2 cups of heavy cream (half & half).
- Add 3.4 ounces (1 package) instant vanilla pudding mix and beat with a whisk for 1 minute until smooth.
- Let the mixture stand for 5 minutes to thicken slightly.
- Gently fold in 1 cup heavy whipping cream (whipped), ½ cup finely chopped gingersnaps, ½ cup chopped pecans, 1 (15 ounce) can pumpkin puree, and 1 teaspoon pumpkin pie spice.
- Spoon the mixture into your prepared gingersnap crust (recipe not included).
- Freeze the pie until firm – ideally overnight, or at least 6 hours.
- Let the pie soften for 10-15 minutes at room temperature before serving for optimal texture.
Nutrition Information (Approximate per serving)
Sodium
141 g
Sugar
806g
Fat
389g
Carbs
101g
