INGREDIENTS

1 1/2 cups milk
1 package (4-serving size) vanilla flavor instant pudding & pie filling
1 1/2 teaspoons pumpkin pie spice*
1 cup Murray® Old Fashioned Ginger Snaps
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 cup chopped pecans
1/2 cup canned pumpkin
1 Keebler® Ready Crust® Graham Pie Crust

DIRECTIONS

1. In medium bowl beat milk, pudding mix and spice with wire whisk for 1 minute. Set aside. Chop cookies.

2. Fold cookies, whipped topping, pecans and pumpkin into pudding. Spread in crust. Freeze at least 6 hours or until firm. 3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

*NOTE: May substitute 1 teaspoon cinnamon, 3/4 teaspoon ginger and 1/4 teaspoon cloves for the pumpkin pie spice.

NUTRITIONAL PANEL