Rachael Ray's 30-Minute Healthy Recipes

Snowy Gingersnap Pumpkin Pie

* 1 1/2 C half and half cream, very cold
* 1 C pumpkin puree
* 1/2 (4 oz.) container whipped topping
* 1 C pecan pieces
* 1 C gingersnaps, coarsely crushed
* 1 1/2 tbsp pumpkin pie spice
* 1 prepared graham cracker crust

1. Place the half and half into a large mixing bowl.
2. Whisk in the pumpkin puree for 1 minute.
3. The mixture should stand 5 minutes uninterrupted.
4. Using a rubber spatula fold in the whipped topping.
5. Blend the pecans and gingersnaps into the mixture well.
6. Add the pie spice and stir until well combined.
7. Spread the batter evenly into the graham cracker crust.
8. Freeze for 60 minutes or until firm.
9. Before serving let pie set at room temperature for 10 minutes.

When we start planning for our pies for the holidays, we normally have our traditional pumpkin pie, an apple pie, and maybe one or two others. This frozen pie became a favorite because it seems like even when you're stuffed full from all the turkey, dressing, and potatoes, this pie is refreshing. Yes, there's always room for a piece of pie, especially when it's whipped light, creamy, and cold. And ginger does settle the stomach, so it's all good.

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