Instructions: Cover bottom and sides of greased 9in pie pan with whole gingersnap cookies and place in freezer. In a mixing bowl gently stir togeather 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 min before serving... top with wipped cream and cinnamon

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.