Pumpkin Gingersnap Pie - cooking recipe

Ingredients

1 1/2 c. cold half and half
1 (4 serving size) jello vanilla flavor instant pudding
3 1/2 c. (8 oz.) Cool Whip, thawed
1 c. chopped pecans
1 c. chopped gingersnap cookies
1/2 c. canned pumpkin
1 1/2 Tbsp. pumpkin pie spice
1 graham cracker pie crust

Preparation

Pour half and half into a 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 in crust.