1 can (16 oz.) pumpkin
2/3 c. corn syrup
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 c. chopped walnuts
3 1/2 c. whipped topping
1 prepared 9" graham cracker crumb crust

Combine pumpkin, corn syrup, spices and nuts. Fold in whipped topping. Spoon into crust. Freeze until firm (about 4 hours). Before serving let stand 15 minutes at room temperature.