INGREDIENTS
•
1 cup canned 100% pure pumpkin (not pie filling)
•
2/3 cup light corn syrup
•
1/2 teaspoon ground cinnamon
•
1/4 teaspoon ground nutmeg
•
1/4 teaspoon ground ginger
•
1/2 cup coarsely chopped walnuts
•
1 (8-ounce) container frozen whipped topping, thawed
•
1 prepared 9-inch graham cracker pie crust
Go To Recipe