1 1/2 c. cold half and half
1 (4 serving size) box vanilla instant pudding
3 1/2 c. Cool Whip (cold, but not frozen)
1 c. chopped peaches (optional)
1 c. gingersnaps
1/2 can pumpkin
1 1/2 tbsp. pumpkin pie spice
1 graham cracker crust

Beat half and half and pudding mix by hand in a bowl. Let stand 5 minutes. Fold in Cool Whip and remaining ingredients. Spoon into crust. Freeze until firm. Let stand at room temperature 10 minutes to soften to serve. Store in freezer.