Pumpkin Gingersnap Pie Recipe

1 1/2 cups of cold half and half or milk
1 pkg. (4 serving size) of vanilla instant pudding and pie filling
3 1/2 cups (8 oz.) of whipped topping, thawed
1 cup each; of chopped pecans and gingersnaps
1/2 cup of canned pumpkin
1 1/2 tablespoons of pumpkin pie spice
1 pkg. of graham cracker crumb crust

Beat half and half and pie filling mix in large mixing bowl with wire whisk 1 minute.  Let stand 5 minutes.  Fold in topping and remaining ingredients; spoon into crust.  Freeze until firm.  Let stand at room temperature 10 minutes to soften.  Store in freezer.

Praline Pumpkin Pie

1 unbaked 9" pie shell

For The Praline Layer:

1/3 cup finely of ground pecans
1/3 cup of light brown sugar
2 tablespoons of margarine

For The Filling:

2 eggs
1/2 teaspoon of salt
1 cup canned of pumpkin
2/3 cup of light brown sugar
1 tablespoon of flour
1/4 teaspoon of cloves
1/8 teaspoon of mace
1/2 teaspoon of cinnamon
1/2 teaspoon of ginger
1 cup of light cream

Praline Layer:  Blend all ingredients in small bowl.  Press gently onto bottom of pie shell with back of spoon.  Filling:  In medium bowl, beat eggs until frothy.  Add remaining ingredients in order then beat only until well mixed.  Pour into pie shell; bake 10 minutes at 450 degrees.  Reduce oven to 325 degrees, bake 60 to 65 minutes or until filling is set in center when pie is gently shaken.  Makes 6 servings.