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    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.




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