Pumpkin Gingersnap Pie
Source of Recipe
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 pecans
1 c 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.