Pumpkin Gingersnap Pie

• 1 1/2 c. cold half and half, light cream or milk
• 1 (4 serving size) pkg. vanilla flavored instant pudding and pie filling
• 3 1/2 c. (8 oz.) whipped topping, thawed
• 1 c. chopped pecans
• 1 c. chopped gingersnap cookies
• 1/2 c. canned pumpkin
• 1 1/2 Tbsp. pumpkin pie spice
• 1 Ready-Crust graham cracker pie crust

1. Pour half and half into large bowl.
2. Add pie filling mix. Beat with wire whisk
3. until well blended, 1 minute.
4. Let stand 5 minutes.
5. Fold in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice.
6. Spoon into crust.
7. Freeze until firm, about 6 hours or overnight.
8. Remove from freezer and let stand about 10 minutes to soften before serving.
9. Store any leftover pie in freezer.

cold, vanilla flavored instant pudding, pecans, cookies, pumpkin, pumpkin pie spice, graham cracker pie crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=669898 (may not work)