Pumpkin Gingersnap Pie

Serving Size : 1
Ingredients

for prepare Pumpkin Gingersnap Pie

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	cups	cold half and half or milk
1	package	vanilla instant pudding and pie filling - (4 serving size)
3 1/2	cups	Birds eye cool whip topping - thawed
1	cup	chopped pecans
1	cup	chopped gingersnaps
1/2	cup	canned pumpkin
1 1/2	tablespoons	pumpkin pie spice
1	package	graham cracker crumb crust

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. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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