Pumpkin Gingersnap Pie - cooking recipe

Ingredients

1 1/2 c. milk
1 (4 serving size) pkg. vanilla 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 graham cracker pie crust
1 1/2 Tbsp. pumpkin pie spice

Preparation

Pour milk into large bowl.
Add pie filling mix.
Beat with wire whisk until well blended.
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.