20    Ginger snap cookies

      1    Can libby's pumpkin pie mix

      2 c  Whipped topping

    1/4 c  Crush peanut brittle

  Cover bottom and sides of greased 9in pie pan with whole gingersnap cookies
  and place in freezer. In a mixing bowl gently stir togeather the pumpkin
  and whipped topping untill thoroughly combined. Pour over frozen cookie
  shell and sprinkle with peanut brittle Freeze 4 hours or over night Remove
  from freezer 30 to 40 min before serving... top with wipped cream and
  cinnamon