Recipe for Pumpkin Gingersnap Pie 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 cup cold half and half or milk
1 pkt vanilla instant pudding and pie filling, (4 serving size)
1/2 cup Birds eye cool whip topping, thawed
1 cup chopped pecans
1 cup chopped gingersnaps
1/2 cup canned pumpkin
1/2 tbl pumpkin pie spice
Instructions:
Instructions: 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.

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