Pumpkin Gingersnap Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Pumpkin Gingersnap Pie
Categories: Pies
Yield: 6 servings

1 1/2 c Half and half cream or milk
1 pk (4) vanilla instant pudding
3 1/2 oz Cool whip whipped topping
1 c Each: pecans and gingersnaps
1/2 cn Canned pumpkin
1 1/2 tb Pumpkin pie spice
1 Graham cracker crumb crust

Beat half and half cream and pie filling in a large mixing bowl with a 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 before serving to soften.Store leftovers in
freezer.

-----