Pumpkin-Gingersnap Pie

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 in 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 mixture to piecrust. Cover and chill in the refrigerator for 3 to 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.