Pumpkin Gingersnap Pie - cooking recipe

Ingredients

1 1/2 c. cold half and half or milk
1 pkg. Jell-O
3 1/2 c. Cool Whip
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 for 1 minute.
Let stand 5 minutes.
Fold in topping and remaining ingredients; spoon into crust.
Freeze until firm.
Let stand at room temperature for 10 minutes to soften. Store in freezer.