Autumn Pumpkin Gingersnap Pie

Total Time: 7 hrs Preparation Time: 7 hrs

Ingredients

• 1 graham cracker pie crust
• 1 1/2 tablespoons pumpkin pie spice
• 1/2 cup canned pumpkin
• 1 cup chopped gingersnap cookie
• 1 cup chopped pecans
• 8 ounces whipped topping
• 1 (3 1/2 ounce) package instant vanilla flavor pudding and pie filling
• 1 1/2 cups half-and-half or 1 1/2 cups milk or 1 1/2 cups light cream, cold

Recipe

• 1 pour the half & half (or milk or cream) into a large bowl.
• 2 add the vanilla pudding mix and with whisk, beat for 1 minute; let it stand for 5 minutes.
• 3 fold in the whipped cream, chopped gingersnaps, pecans, pumpkin and spice.
• 4 spoon mixture into the crust.
• 5 freeze pie until firm--overnight, or at least 6 hours.
• 6 let soften for 10 minutes before serving.