Whisk together milk and both boxes of Jell-O in a medium bowl until thick. Add pumpkin and Cool Whip and mix until all ingredients are well blended. Add cinnamon to taste.
Pour mixture into pie crust. Crush a handful of gingersnaps and sprinkle them over the top of the pie.
Pie is ready to eat but I suggest refrigerating for at least 15 minutes. ENJOY!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.