Second Harvest Thanksgiving Pumpkin Pie

Pour half and half into a medium bowl and add the instant vanilla pudding mix, stirring until well combined and thickened, about 1-2 minutes.

Fold 2 cups of whipped topping into the pudding mixture until smooth and evenly incorporated.

Add the canned pumpkin and pumpkin pie spice to the pudding mixture, stirring gently until the pumpkin is fully combined and the filling has an even color.

Crush the gingersnaps into small, bite-sized pieces and coarsely chop the nuts, then mix them together in a small bowl.

Spread half of the nut and gingersnap mixture evenly across the bottom of the graham cracker pie crust.

Pour the pumpkin pudding filling into the prepared crust, spreading it into an even layer.

Top the pie with the remaining 1 1/2 cups of whipped topping, spreading it to cover the filling completely.

Sprinkle the remaining nut and gingersnap mixture over the whipped topping layer for garnish and texture.

Refrigerate the pie for at least 2 hours before serving to allow the layers to set and the flavors to meld.