Serves: 8
Total Calories: 258
1. In medium bowl beat milk, pudding mix and spice with wire whisk for 2 minutes. Whisk in pumpkin. Set aside. Coarsely chop cookies.
2. Fold cookies and topping into pudding mixture. Spread in crust. Refrigerate at least 2 hours. Garnish as desired. Store in refrigerator.
*NOTE: May substitute 1 teaspoon cinnamon, 3/4 teaspoon ginger and 1/4 teaspoon cloves for the pumpkin pie spice.
This Pumpkin Gingersnap Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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