Title: Second Harvest Thanksgiving Pumpkin Pie
Categories: Pie Dessert
Yield: 8 Servings
| 1 1/2 | c | Cold half and half or milk |
| 3 1/2 | c | (8 oz.) whipped topping |
| 1 | c | Gingersnap cookies |
| 1 1/2 | tb | Pumpkin spice pie spice |
| 1 | pk | 4 oz vanilla instant pudding |
| 1 | c | Chopped nuts |
| 1/2 | c | Canned pumpkin |
| 1 | | Graham cracker pie crust |
Pour half and half or milk into large bowl.Add pie filling mix. Beat with
wire whisk until well blended.Let stand 5 minutes.Fold in whipped topping
and remaining ingredients.Spoon into crust. Freeze until firm,about 6
hours.Remove from freezer.Let stand about 10 minutes to soften before
serving.