Pumpkin Gingersnap Pie

• 1 12 cups cold half-and-half cream or 1 12 cups light cream
• 1 (3 1/2 ounce) instant vanilla pudding
• 3 12 cups Cool Whip, thawed
• 1 cup chopped pecans
• 1 cup chopped gingersnaps
• 12 cup canned pumpkin
• 1 12 tablespoons pumpkin pie spice
• 1 prepared graham cracker crust (or make your own)

1. Pour half & half or cream into large bowl.
2. Add pudding.
3. Beat with a wire whisk until well blended, about 1 minute.
4. Let stand 5 minutes.
5. Fold in Cool Whip, pecans, gingersnaps, pumpkin and pumpkin pie spice.
6. Spoon into crust.
7. Freeze till firm, about 6 hours or overnight.
8. Remove from freezer and let stand about 10 minutes to soften before serving.
9. Store leftovers in freezer.

cold half, vanilla pudding, pecans, gingersnaps, pumpkin, pumpkin pie spice, graham cracker crust

Taken from www.food.com/recipe/pumpkin-gingersnap-pie-121555 (may not work)