---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN GINGERSNAP PIE
  Categories: Pies
       Yield: 4 servings
  
   1 1/2 c  Cold half and half cream or
       1 pk Vanilla flavor instant puddi
       1 x  Filling (4 serving size)
   3 1/2 oz Cool Whip whipped topping,th
       1 c  Pecans
       1 c  Gingersnaps
     1/2 cn Canned pumpkin
   1 1/2 T  Pumpkin pie spice
       1 ea Prepared graham cracker crum
  
    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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