1 1/2 c. cold half and half or milk
1 pkg. vanilla instant pudding pie filling
3 1/2 c. Cool Whip
1 c. ginger snaps and chopped pecans
]1 c. pumpkin
1 graham cracker crust

Pour in milk and pie filling. Beat well with wire whisk. Let stand 5 minutes. Fold in Cool Whip and remaining ingredients. Spoon into pie crust. Place in freezer. Remove from freezer 10 minutes before serving. Very good.