Make the pudding according to the direction on the box.
Crush the ginger snaps. Mix the pudding, pie filling, Cool Whip, pumpkin pie spice, and crushed cookies together in a large bowl.
Spoon the mixture into the pie crust, cover with plastic wrap (or lid), and freeze overnight.
*If you feel that there is too much filling for one crust, split the filling evenly between 2 crusts.
**You can also make this a Frozen APPLE Pie by substituting apple pie filling and apple pie spice for the pumpkin filling and spice.
Submitted by: Beth
