Pumpkin gingersnap pie
6 servings
Ingredients
| Quantity | 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 | |
Directions
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.