Gingersnap Pumpkin Pie

• 1 1/2 c. cold milk or half and half
• 3 1/2 c. (8 oz.) Cool Whip
• 1 c. chopped pecans
• 1/2 c. canned pumpkin
• 1 graham cracker pie shell
• 1 (4 serving size) pkg. vanilla instant pudding
• 1 c. chopped gingersnaps
• 1 1/2 Tbsp. pumpkin pie spice
• Cool Whip (for topping, if desired)

1. Combine milk and pie filling in a large bowl.
2. Beat with wire whisk until well blended.
3. Let stand 5 minutes or until thickened. Stir in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice.
4. Spoon mixture into crust.
5. Freeze overnight or until firm.
6. Remove from freezer and let stand for about 20 minutes before serving.
7. Garnish with dollop of whipped topping.
8. Makes 8 servings.
9. Store leftover pie in freezer.

cold milk, pecans, pumpkin, graham cracker pie shell, vanilla instant pudding, gingersnaps, pumpkin pie spice, topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=176742 (may not work)