Autumn Pumpkin Gingersnap Pie

• 1 graham cracker pie crust
• 1 12 tablespoons pumpkin pie spice
• 12 cup canned pumpkin
• 1 cup chopped gingersnap cookie
• 1 cup chopped pecans
• 8 ounces whipped topping
• 1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
• 1 12 cups half-and-half or 1 12 cups milk or 1 12 cups light cream, cold

1. Pour the half & half (or milk or cream) into a large bowl.
2. Add the vanilla pudding mix and with whisk, beat for 1 minute; let it stand for 5 minutes.
3. Fold in the whipped cream, chopped gingersnaps, pecans, pumpkin and spice.
4. Spoon mixture into the crust.
5. Freeze pie until firm--overnight, or at least 6 hours.
6. Let soften for 10 minutes before serving.

graham cracker pie crust, pumpkin pie spice, pumpkin, cookie, pecans, topping, vanilla flavor, milk

Taken from www.food.com/recipe/autumn-pumpkin-gingersnap-pie-35657 (may not work)