1 1/2 c. cold half & half or milk
1 (4 servings size) pkg. Jello vanilla flavor instant pudding and pie filling
3 1/2 c. (8 oz.) Cool Whip or other whipped topping
1 c. pecans, chopped
1 c. gingersnaps, chopped
1/2 c. canned pumpkin
1 1/2 tbsp. pumpkin pie spice
1 graham cracker pie shell

Pour half & half into large bowl. Add pie filling mix. Beat with wire whisk until well blended. Let stand 5 minutes. Fold in whipped topping and remaining ingredients; spoon into crust. Freeze until firm (about 6 hours). Remove from freezer. Let stand 10 minutes to soften before serving.