---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pumpkin Gingersnap Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
  1 1/2 c  Half and half cream or milk
  3 1/2 oz Cool whip whipped topping
    1/2 c  Canned pumpkin
      1    Graham cracker crumb crust
      1    Box vanilla instant pudding
      1 c  Pecans
      1 c  Gingersnaps
  1 1/2 tb Pumpkin pie spice
 
  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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