Second Harvest Thanksgiving Pumpkin Pie Recipe

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Second Harvest Thanksgiving Pumpkin Pie Ingredients

1 1/2 cup cold half and half or milk
4 oz jello vanilla flavor
1 instant pudding and pie fill
3 1/2 cup cool whip whipped topping,th
1 cup chopped nuts
1 cup gingersnaps
1/2 cup canned pumpkin
1 1/2 tbsp pumpkin spice pie spice
1 each graham cracker pie crust

A Recipe for
Second Harvest Thanksgiving Pumpkin Pie

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To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Second Harvest Thanksgiving Pumpkin Pie Recipe
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This is a recipe for Second Harvest Thanksgiving Pumpkin Pie from the recipe cookbook of Recipes-to-go (Baking)

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Second Harvest Thanksgiving Pumpkin Pie

No man in the world has more courage than the man who can stop after eating one peanut.
Channing Pollock

Second Harvest Thanksgiving Pumpkin Pie Directions

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.Serves 8.

Serves: 8

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Second Harvest Thanksgiving Pumpkin Pie Recipe from the Recipes-To-go.com Baking Recipe Cookbook

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