Pumpkin Gingersnap Pie

Great for the holidays but really good anytime because it stays in the freezer until about 10 minutes before you want to serve.

• Ready In: 6 hrs 15 mins
• Serves: 6-8
• Yields: 1 pie

Ingredients

• 1 1⁄2 cups  cold half-and-half cream or 1 1⁄2 cups  light cream
• 1 (3 1/2ounce)  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)

Directions

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.