Pumpkin Gingersnap Pie
["1 1/2 c. cold half and half, light cream or milk", "1 (4 serving size) pkg. vanilla flavored instant pudding and pie filling", "3 1/2 c. (8 oz.) whipped topping, thawed", "1 c. chopped pecans", "1 c. chopped gingersnap cookies", "1/2 c. canned pumpkin", "1 1/2 Tbsp. pumpkin pie spice", "1 Ready-Crust graham cracker pie crust"]
["Pour half and half into large bowl.", "Add pie filling mix. Beat with wire whisk", "until well blended, 1 minute.", "Let stand 5 minutes.", "Fold in whipped topping, pecans, gingersnaps, pumpkin and pumpkin pie spice.", "Spoon into crust.", "Freeze until firm, about 6 hours or overnight.", "Remove from freezer and let stand about 10 minutes to soften before serving.", "Store any leftover pie in freezer."]
["cold", "vanilla flavored instant pudding", "pecans", "cookies", "pumpkin", "pumpkin pie spice", "graham cracker pie crust"]