Ginger Snappy Pumpkin Pie Recipe
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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 656g | |
| Calories 863 | |
| Calories from Fat 182 | 21% |
| Total Fat 20.31g | 25% |
| Saturated Fat 17.26g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1161mg | 48% |
| Potassium 850mg | 24% |
| Total Carbs 169.0g | 45% |
| Dietary Fiber 42.0g | 140% |
| Sugars 35.4g | 24% |
| Protein 10.02g | 16% |
