Pumpkin Gingersnap Pie - cooking recipe

Ingredients

1 1/2 c. cold half and half or milk
1 (4 serving size) pkg. Jell-O vanilla flavor instant pudding and pie filling
3 1/2 c. (8 oz.) Birds Eye Cool Whip whipped topping, thawed
1 c. each chopped pecans and 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 large mixing bowl with wire whisk 1 minute.
Let stand 5 minutes.
Fold in topping and remaining ingredients; spoon into crust.
Freeze until firm. Let stand at room temperature 10 minutes to soften.
Store in freezer.