1 1/2 c. cold half and half or milk
1 pkg. (4 serving size) Jello vanilla instant pudding and pie filling
3 1/2 c. (8 oz.) Cool Whip
1 c. each chopped pecans and gingersnaps
1/2 c. canned pumpkin
1 1/2 tbsp. pumpkin pie spice
1 graham cracker crust

Beat half and half and pie filling mix in large mixing bowl with wire whisk for 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 to soften. Store in freezer.