2 c. finely crushed pretzels
1 stick melted butter
1/3 c. brown sugar

FILLING:

2 pkgs. (3 oz.) instant vanilla pudding
2 c. milk
2 cans (4 c.) mashed pumpkin
2 c. non-dairy whipped topping
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ginger

TO MAKE CRUST: Mix crushed pretzels thoroughly with melted butter and brown sugar. Spread mixture in shallow ungreased 9x13 baking dish. Bake in preheated 350 degree oven (325 for glass pan) 10 minutes. Cool.

TO MAKE FILLING: Mix together pudding mix, pumpkin, milk and spices (2 1/2 teaspoons of the pumpkin pie spice may be substituted for nutmeg, cinnamon and ginger). Beat on low speed of mixer until smooth and well blended. Fold in whipped topping. Spoon this mixture into crust. Freeze until firm.

TO SERVE: Let stand at room temperature for 45 to 60 minutes, or until softens slightly.