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Pumpkin-Gingersnap Pie (11/24/2006)

Pumpkin-Gingersnap Pie
(recipe courtesy of Better Homes and Gardens web site)


1 4-serving-size package cook-and-serve vanilla pudding mix
1 1/2 cups half & half, light cream or milk
2 teaspoons pumpkin pie spice
1/2 cup canned pumpkin (not pumpkin pie filling)
1 cup whipped cream topping
1 cup coarsely crushed gingersnaps (about 13-15)
3/4 cup chopped pecans
1 Deep dish graham cracker crust
crushed gingersnaps (for garnish) (optional)
whipped topping (for garnish) (optional)


In a medium saucepan, cook pudding mix according to package directions, except substitute the 1 1/2 cup milk 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 1/2 hours or until nearly room temperature. Stir mixture gently. Fold in the 1 cup whipped cream and the 1 cup coarsely crushed gingersnaps.
Sprinkle 1/2 cup pecans on the bottom of graham cracker crust. Pour pumpkin mixture in pie crust. Cover and chill in the refrigerator for 3-4 hours or until firm. Before serving, sprinkle with remaining pecans. Garnish with additional crushed gingersnaps and whipped cream, if you like. Store in refrigerator.

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