Title: Pumpkin Gingersnap Pie
Categories: Pie Dessert
Yield: 6 Servings
| 1 1/2 | c | Half and half cream or milk |
| 3 1/2 | oz | Cool whip whipped topping |
| 1/2 | c | Canned pumpkin |
| 1 | | Graham cracker crumb crust |
| 1 | pk | Vanilla instant pudding |
| 1 | c | Each: pecans and gingersnaps |
| 1 1/2 | tb | Pumpkin pie spice |
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.