No Bake Pumpkin Pie

1

Crush some ginger snap cookies in a food processor and add in some melted butter.

2

Press the mixture into a greased pie plate and then place in the freezer.

3

Whisk together vanilla pudding mix and heavy cream in a mixing bowl until smooth and thick.

4

Add some pumpkin puree, brown sugar, cinnamon, ginger, nutmeg and allspice to the bowl.

5

Whisk until smooth.

6

Pour the pumpkin mixture into the frozen pie crust and smooth with a spatula.

7

Place the pie in the refrigerator and chill for 6 hours, but overnight is best. Top with whipped cream before serving if desired.

8

Serve and enjoy!