PUMPKIN GINGERSNAP PIE

By shygirl

Ingredients

• 1-1/2 cups half and half, cream or milk
• 1 pkg. vanilla instant pudding
• 3-1/2 oz. Cool Whip whipped topping
• 1 cup each: pecans and gingersnaps, chopped
• 1/2 cup canned pumpkin
• 1-1/2 tbsp pumpkin pie spice
• 1 graham cracker crumb pie crust

Preparation

Step 1

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, spon into crust. Freeze until firm. Let stand at room temperature for 10 minutes before serving to soften. Store leftovers in freezer