Pumpkin Gingersnap Pie
1 1/2 cup Cold half and half cream
3 1/2 oz whipped topping
1 cup Pecans
1 c Gingersnaps
1/2 can Canned pumpkin
1 1/2 T Pumpkin Pie Spice
1 ea Prepared graham cracker crumb
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
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