Pumpkin Gingersnap Pie - cooking recipe

Ingredients

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

Preparation

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