Pumpkin Gingersnap Pie

Title: Pumpkin Gingersnap Pie

Categories: Pies, Desserts

Yield: 6 servings

1 1/2 c Half and half cream or milk

1 pk Vanilla instant pudding

3 1/2 oz Cool whip whipped topping

1 c Each: pecans and gingersnaps

1/2 c Canned pumpkin

1 1/2 tb Pumpkin pie spice

1 ea Graham cracker crumb crust Beat half and half cream and pie filling in a large mixing bowl with a wire

1 minute.Let stand 5 minutes.Fold in topping and remaining

ingredients;spoon into crust.Freeze until firm.Let stand at room

temperature for 10 minutes before serving to soften.Store leftovers in

freezer. --