Pumpkin Gingersnap Pie - cooking recipe

Ingredients

1 graham cracker crust
1 1/2 c. cold half and half
1 small pkg. instant vanilla pudding mix
1 (8 oz.) Cool Whip
1/2 c. pumpkin
1 1/2 Tbsp. pumpkin pie spices
1 c. gingersnaps, crushed
1 c. chopped pecans

Preparation

Beat half and half and pudding mix with wire whisk for 1 minute.
Let stand 5 minutes.
Fold in Cool Whip and remaining ingredients.
Spoon into crust.
Freeze until firm.
Let stand at room temperature 10 minutes to soften before serving.
Freezes well.