Pumpkin Gingersnap Pie

Preparation Time: 10 minutes

Total Time: 130 minutes

Servings: 8

Directions
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.

EXCHANGES: 2 1/2 starch, 1 1/2 fat

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

NOTE: Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.