Recipe courtesy of Andy King
Yield:
10 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 425 degrees. Follow mixing directions as instructed on the can of pumpkin pie mix. Blend in 3/4 Cool Whip in lieu of milk and fold in ginger. Puree in the blender and pour into graham cracker crust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes. Let cool and garnish with Cool Whip and/or pumpkin seeds.

IDEAS YOU'LL LOVE

Creamy Spring Peas With Pancetta

Recipe courtesy of Food Network Kitchen

Buttermilk Pumpkin Pie

Recipe courtesy of Food Network Kitchen

Pumpkin Pie Ice Cream Cake

Recipe courtesy of Food Network

Blackberry Pot Pies

Recipe courtesy of Ree Drummond

Creamy Cheese Grits

Recipe courtesy of Ree Drummond

Butterscotch Pie

Recipe courtesy of Trisha Yearwood

Pecan Pie

Recipe courtesy of Trisha Yearwood

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Lamb Shepherd's Pie

Recipe courtesy of Valerie Bertinelli

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking