1 1/2 c. cold half and half or milk (whole)
1 pkg. (4 serving size) Jello instant pudding (vanilla)
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 pie crust

Pour half and half into large bowl. Add pudding mix. Beat with wire whisk until well blended. Let stand 5 minutes. Fold in whipped topping and remaining ingredients. Spoon into crust. Freeze until firm, about 6 hours. Remove from freezer. Let stand about 10 minutes to soften before serving.