---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pumpkin Gingersnap Pie
 Categories: Pies
      Yield: 4 Servings
 
  1 1/2 c  Half and half; cold
      1    Pkg vanilla instant pudding
           - filling (4 serving size)
  3 1/2 oz Cool Whip; thawed
      1 c  Pecans
      1 c  Gingersnaps
    1/2 cn Canned pumpkin
  1 1/2 tb Pumpkin pie spice
      1    Graham cracker crust
 
  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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