---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pumpkin Gingersnap Pie
  Categories: Pies, Desserts
       Yield: 6 servings
  
   1 1/2 c  Half and half cream or milk         1 pk Vanilla instant pudding
     3 1/2 oz Cool whip whipped topping		 1 c  Each: pecans and
  gingersnaps
     1/2 c  Canned pumpkin                  1 1/2 tb Pumpkin pie spice
       1 ea Graham cracker crumb crust     
  
   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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