1 1/2 c. cold half & half or milk
1 (4 serving) pkg. instant vanilla pudding and pie filling
3 1/2 c. (8 oz.) Cool Whip, thawed
1/2 c. canned pumpkin
1 1/2 tbsp. pumpkin pie spice
1 pkg. graham cracker crumb crust

Beat half 7 half and pie filling mix in large mixing bowl with wire whisk 1 minute. Let stand 5 minutes. Fold in topping and remaining ingredients; spoon into crust. Freeze until firm. Let stand at room temperature 10 minutes before serving. Store in freezer.