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LOCATION: Recipes >> Pumpkin Pie >> Pumpkin Gingersnap 02

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Ginger-Snap Pumpkin Pie

20 ginger snap cookies
1 can pumpkin pie mix
2 c whipped topping
1/4 c crushed peanut brittle

Cover bottom and sides of greased 9in pie pan with whole gingersnap
cookies and place in freezer. In a mixing bowl gently stir together
the pumpkin and whipped topping untill thoroughly combined. Pour
over frozen cookie shell and sprinkle with peanut brittle. Freeze
4 hours or over night. Remove from freezer 30 to 40 minutes before
serving. Top with whipped cream and cinnamon.

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