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Pumpkin Gingersnap Pie

Author/Submitted by:
Servings: 6
Categories: Desserts / Pies & Pastries / Pumpkin

1 1/2  cups  Half and half cream or milk
3 1/2  ounces  Cool whip whipped topping
1/2  cup  Canned pumpkin
1    Graham cracker crumb crust
1  package  Vanilla instant pudding
1  cup  Each: pecans and gingersnaps
1 1/2  tablespoons  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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