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Pumpkin Gingersnap Pie
1 1/2 cups cold half and half or light cream
1 (4 serving size) vanilla instant pudding
3 1/2 cups (8 oz) Cool Whip
1 cup chopped pecans
1 cup chopped gingersnaps
1/2 cup canned pumpkin
1 1/2 Tbsp. pumpkin pie spice
1 graham cracker pie crust
Pour half n half into a large bowl. Add pudding mix. Beat with a
wire whisk until well blended, about 1 minute. Let stand 5
minutes. Fold in Cool Whip, pecans, gingersnaps, pumpkin and pie
spice. Spoon into crust. Freeze until firm, about 6 hours or
overnight. Remove from freezer and let stand about 10 minutes
before serving.
1 1/2 cups cold half and half or light cream
1 (4 serving size) vanilla instant pudding
3 1/2 cups (8 oz) Cool Whip
1 cup chopped pecans
1 cup chopped gingersnaps
1/2 cup canned pumpkin
1 1/2 Tbsp. pumpkin pie spice
1 graham cracker pie crust
Pour half n half into a large bowl. Add pudding mix. Beat with a
wire whisk until well blended, about 1 minute. Let stand 5
minutes. Fold in Cool Whip, pecans, gingersnaps, pumpkin and pie
spice. Spoon into crust. Freeze until firm, about 6 hours or
overnight. Remove from freezer and let stand about 10 minutes
before serving.