1 1/2 c. cold milk
3 1/2 c. Cool Whip
1 c. crushed gingersnaps
1/2 c. canned pumpkin
Graham cracker crumb crust
1 pkg. vanilla pudding
1 c. chopped pecans
1 1/2 tbsp. pumpkin pie spice

Beat milk and Jello in large bowl with a wire whisk for 1 minute. Let stand for 5 minutes. Fold in topping and remaining ingredients and spoon into crust. Freeze until firm. Let stand at room temperature 10 minutes to soften before serving.