1 pkg. pudding, pie filling
1 (16 oz.) can pumpkin
1 c. milk
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 c. prepared whipped topping
1 graham cracker pie crust

Combine pie filling mix, pumpkin, milk and spices in bowl. Mix slowly until blended about 1 minute. Fold in whipped topping and spoon into pie crust. Freeze 4 hours or overnight. Let stand at room temperature for 30 minutes before cutting. Garnish with additional whipped topping.