1 pkg. butterscotch pudding mix
1 env. whipped topping mix
2 tbsp. sugar
1/4 tsp. pumpkin pie spice
1 3/4 c. milk
1 unbaked 9 inch gingersnap crumb crust

Combine pudding mix, whipped topping mix, sugar, spice, and milk in deep narrow bottomed bowl. Beat slowly at low speed until mixture thickens slightly, then beat at high speed until thick, about 4 minutes. Spoon into crust and chill 3 hours. Garnish with prepared whipped topping and nuts, if desired.

CRUST:

1 1/4 c. gingersnap crumbs
1/4 c. sugar
1/4 c. melted butter

Combine crumbs and sugar; mix in butter. Press firmly on bottom and sides of a 9 inch pie pan. Chill 1 hour.