Pumpkin Gingersnap Pie

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• 1 1/2 cups cold half-and-half cream or 1 1/2 cups light cream
• 1 (3 1/2 ounce) instant vanilla pudding
• 3 1/2 cups Cool Whip, thawed
• 1 cup chopped pecans
• 1 cup chopped gingersnaps
• 1/2 cup canned pumpkin
• 1 1/2 tablespoons pumpkin pie spice
• 1 prepared graham cracker crust (or make your own)

Recipe

• 1 Pour half & half or cream into large bowl. Add pudding. Beat with a wire whisk until well blended, about 1 minute. Let stand 5 minutes.
• 2 Fold in Cool Whip, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon into crust.
• 3 Freeze till firm, about 6 hours or overnight.
• 4 Remove from freezer and let stand about 10 minutes to soften before serving.
• 5 Store leftovers in freezer.