Recipe - Pumpkin Gingersnap Pie

1 One half cup Cold half and half cream or
1 pack Vanilla flavor instant puddi
Filling (4 serving size)
3 One half ounce Cool Whip whipped topping,th
1 cup Pecans
1 cup Gingersnaps
One half cn Canned pumpkin
1 One half tablespoon Pumpkin pie spice
1 Prepared graham cracker crum

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini