Pumpkin Gingersnap Pie - cooking recipe

Ingredients

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

Preparation

Beat half and half and pudding mix with a whisk.
Let stand 5 minutes.
Fold in topping and remaining ingredients.
Spoon into crust.
Freeze until firm.
Let stand at room temperature 10 minutes before serving.
Store in freezer.