Second Harvest Thanksgiving Pumpkin Pie

Ingredients

 * 1½ cup half and half
 * 1 pack instant vanilla pudding mix
 * 3½ cup whipped topping
 * 1 cup nuts
 * 1 cup gingersnaps
 * ½ cup canned pumpkin
 * 1½ tbsp pumpkin pie spice
 * 1 x 9-inch graham cracker pie crust

Directions

 * 1) Pour half and half or milk into large bowl.
 * 2) Add pie filling mix.
 * 3) Beat with wire whisk until well blended.
 * 4) Let stand 5 minutes.
 * 5) Fold in whipped topping and remaining ingredients.
 * 6) Spoon into crust.
 * 7) Freeze until firm, about 6 hours.
 * 8) Remove from freezer.
 * 9) Let stand about 10 minutes to soften before serving.