Pumpkin Gingersnap Pie

Ingredients

• 1 4-serving-size package cook-and-serve vanilla
  
• pudding mix
• 1-1/2 cups half-and-half, light cream, or milk
• 2 teaspoons pumpkin pie spice
• 1/2 cup canned pumpkin
• 1 cup whipped cream
• 1 cup coarsely crushed gingersnaps (about 12 to 14)
• 3/4 cup chopped pecans
• 1 recipe Graham Cracker Crust* (see recipe below)
• Crushed gingersnaps (optional)
• Whipped cream (optional)

Directions

In a medium saucepan, cook pudding mix according to
package directions, except substitute the 1-1/2 cups half-
and half for the 2 cups liquid and stir iin pumpkin pie
spice before cooking.

Remove saucepan from heat. Stir in the pumpkin. Cover
surface with plastic wrap. Let stand for 1-1/2 hours or
until nearly at room temperature. Stir mixture gently.
Fold in the 1 cup whipped cream and the 1 cup coarsely
crushed gingersnaps.

Sprinkle 1/2 cup of the pecans on the bottom of graham
cracker crust. Transfer pumpkin misture to pie crust.
Cover and chill in the refrigerator for 3-4 hours or until
firm. Before serving, sprinkle with remaining pecans.
Garnish with additional crushed gingersnaps and whipped
cream, if you like. Store in refrigerator. Makes 8 servings.

Graham cracker crust: Melt 1/3 cup butter. Stir in 1/4 cup
sugar. Add 1-1/4 cups finely crushed graham crackers...
(about 18 crackers). Toss to mix well. Spread mixture
evenly into a 9-inch pie plate. Press onto bottom and side to
form a firm, even crust. Chill in the refrigerator about 1 hour
or until firm.

*Note: If you wish to start with a purchased graham cracker
crust, buy 1 deep-dish crust or 2 of the shallow crusts.