1 c. canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. coarsely chopped Planters pecans or walnuts
2/3 c. Karo, light or dark corn syrup
1/4 tsp. ground ginger
3 1/2 c. thawed Birds Eye Cool Whip Whipped Topping
1 (9 inch) prepared graham cracker crust

In large bowl stir together first 6 ingredients. Fold in whipped topping. Turn into crust. Cover; freeze 3 to 4 hours or until firm. Before serving let stand 15 minutes at room temperature. Makes 8 servings.