Pumpkin Gingersnap Pie

Ingredients

• 1 1/2 cups cold milk
• 1 package vanilla instant pudding
• 3 1/2 cups Cool Whip, thawed
• 1 cup chopped pecans
• 1 cup gingersnap cookies
• 1/2 cup canned pumpkin
• 1 1/2 Tbsp. pumpkin pie spice
• 1 ready-made graham cracker pie crust

Directions

Pour milk into large bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped topping, pecans, gingersnaps, pumpkin and pumpking pie spice. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 10 minutes to let soften before serving. Store any leftover pie in freezer.

By Robin from Washington, IA