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SECOND HARVEST THANKSGIVING PUMPKIN PIE

Category:    Pies, Desserts
Yield:8 servings
 
  1 1/2 c  Cold half and half or milk          1 c  Gingersnaps
      1 pk 4 oz vanilla instant pudding      1/2 c  Canned pumpkin
  3 1/2 c  (8 oz.) whipped topping         1 1/2 tb Pumpkin spice pie spice
      1 c  Chopped nuts                        1 ea Graham cracker pie crust
 
  Pour half and half or milk into large bowl.Add pie filling mix. Beat with
  wire whisk until well blended.Let stand 5 minutes.Fold in whipped topping
  and remaining ingredients.Spoon into crust. Freeze until firm,about 6
  hours.Remove from freezer.Let stand about 10 minutes to soften before
  serving.
 

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