1 c. ginger snap & cookie crumbs
2 1/2 tbsp. sugar
3 tbsp. melted butter
1 pkg. (2 1/8 oz.) dessert topping mix
1/2 c. cold milk
1/2 tsp. vanilla
1 c. mashed cooked pumpkin
2/3 c. milk
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon

Preheat oven to 350 degrees. Combine first 3 ingredients; mix well. Press firmly on bottom and sides of an 8 inch pie pan. Bake for 8-10 minutes. Set aside to cool.

Prepare topping mix with 1/2 cup milk and vanilla according to package directions. Combine 1 cup of prepared topping mix with remaining ingredients. Beat slowly with a rotary beater just until mixed. Spoon into cooled pie shell. Chill until set with remaining topping.