What You Need:

1 1/2 C half and half cream, very cold
1 C pumpkin puree
1/2 (4 oz.) container whipped topping
1 C pecan pieces
1 C gingersnaps, coarsely crushed
1 1/2 TBSP pumpkin pie spice
1 prepared graham cracker crust

How to Make It:

Pour the half and half into a large mixing bowl.
Add the pumpkin puree and whisk together for 1 minute.
Allow the mixture to stand uninterrupted for 5 minutes.
Fold in the whipped topping with a rubber spatula.
Add in the pecans and gingersnaps and blend until all ingredients are incorporated together.
Sprinkle in the pie spice and mix well to incorporate.
Pour them mixture into the graham cracker crust.
Place the pie in the freezer for one hour until firm.
Allow the pie to set 10 minutes at room temperature before cutting.

8 Servings

The pie needs to soften slightly before cutting but be carefull that you don’t leave it out too long or it will become mushy. Store any leftover in the refrigerator.