Pumpkin Gingersnap Pie - cooking recipe

Ingredients

1 1/2 c. cold half and half or milk
1 pkg. (4 serving size) Jell-O vanilla flavored instant pudding and pie filling
3 1/2 c. (8 oz.) Cool Whip, thawed
1 c. chopped pecans
1 c. chopped gingersnaps
1/2 c. canned pumpkin
1 1/2 Tbsp. pumpkin pie spice
1 pkg. graham cracker crumb crust

Preparation

Beat half and half and pie filling.
Mix in mixing bowl with wire whisk for 1 minute.
Let stand 5 minutes.
Fold in topping and remaining ingredients; spoon into crust.
Freeze until firm. Let stand at room temperature to soften before serving.