pumpkin gingersnap pie
| Measure | Ingredient |
|---|---|
| 1½ cup | Half and half cream or milk |
| 1 pack | Vanilla instant pudding |
| 3½ ounce | Cool whip whipped topping |
| 1 cup | Each: pecans and gingersnaps |
| ½ cup | Canned pumpkin |
| 1½ tablespoon | Pumpkin pie spice |
| 1 | Graham cracker crumb crust |
Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 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.
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