I know this is out of season, but it’s my hubby’s favorite, and this weekend is Father’s Day! So he’s getting something tasty.
I was planning on doing my Pumpkin Mousse
, but decided to put a summery spin on it, and make it into a frozen pie!
What you’ll Need:
1 3/4 cups Gingersnap crumbs
3 tbsp Butter (melted)
15 oz. Can of Plain Pumpkin (if you use pumpkin pie mix, just leave out the sugar and spices from this recipe)
8 oz. Cream Cheese
1/4 cup Sugar OR 4 No Calorie Sweetener Packets
1 pkg Instant Vanilla Pudding mix
1 Tbsp Pumpkin Pie Spice
8 oz. Tub Cool Whip
Throw your gingersnap crumbs and melted butter in your food processor and pulse until combined.
Press the crumbs into a 10 inch. pie pan and bake at 350 for 8 minutes.
Add your pumpkin, cream cheese, sugar, pudding mix, and spices into your cleaned food processor.
Mix for about 30 seconds, scrape down the sides, and mix again for another 30 seconds.
Fold in the cool whip, and add the mixture to your cooled pie crust.
Freeze for at least 4 hours, or over night. Garnish however you want, and enjoy!