Pumpkin Gingersnap Pie
Source of Recipe
Possum Kingdom Lake Cookbook
List of Ingredients
1 1/2 cups cold half and half, or milk
1 package vanilla instant pudding and pie filling -- (4 serving size)
3 1/2 cups Cool Whip -- thawed
1 cup chopped pecans
1 cup chopped gingersnaps
1/2 cup canned pumpkin
1 1/2 tablespoons pumpkin pie spice
1 package graham cracker crumb crust
Beat half and half and pie filling mix in large mixing bowl with wire whisk 1 minute. Let stand 5 minutes.
Fold in topping and remaining ingredients; spoon into crust.
Freeze until firm.
Let stand at room temperature 10 minutes to soften.
Store in freezer.