Pumpkin Mousse Pie - cooking recipe

Ingredients

1 9-inch graham cracker crust
1 (3 1/2 ounce) package instant butterscotch pudding mix
1 1/2 cups cold milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup canned pumpkin
1/3 cup chopped pecans (optional)
1 1/2 cups non-dairy whipped topping
1/4 cup crushed gingersnaps (optional)

Preparation

Beat pudding and milk in a large bowl until well bended, about 2 minutes.
Blend in pumpkin, cinnamon, and nutmeg.
Fold in whipped topping, and pecans (optional).
Spoon into pie crust.
Chill for 3 hours.
Sprinkle with gingersnaps, if desired, before serving.