Pumpkin Gingersnap Pie - cooking recipe

Ingredients

1 1/2 c. cold half and half or milk
1 (4 serving single) pkg. vanilla pudding and pie filling
3 1/2 c. Cool Whip, thawed
1 c. chopped pecans
1 c. chopped gingersnaps
1/2 c. canned pumpkin
1 1/2 Tbsp. pumpkin pie spice
1 graham cracker crumb crust

Preparation

Beat milk and pie filling; mix in large bowl with wire whisk for 1 minute.
Blend in topping and remaining ingredients; spoon into crust.
Freeze until firm; let stand at room temperature for 10 minutes before serving.