Pumpkin Gingersnap Pie

Ingredients:

1 1/2 cups of cold half and half or milk
1 pkg. (4 serving size) of vanilla instant pudding and pie filling
3 1/2 cups (8 oz.) of whipped topping, thawed
1 cup each; of chopped pecans and gingersnaps
1/2 cup of canned pumpkin
1 1/2 tablespoons of pumpkin pie spice
1 pkg. of graham cracker crumb crust

Directions: 

Beat half and half and pie filling mix in large mixing bowl with wire whisk 1 minute. Let stand 5 minutes. Fold in topping and remaining ingredients; spoon into crust.

Freeze until firm. Let stand at room temperature 10 minutes to soften. Store in freezer.