1 1/2 c. cold half & half or milk
1 (4 serving) pkg. Jello vanilla instant pudding
3 1/2 c. (8 oz.) Cool Whip, thawed
1 c. chopped pecans
1 c. chopped gingersnaps
1/2 c. canned pumpkin
1 1/2 tbsp. pumpkin pie spice
1 Keebler ready-crust graham cracker pie crust

STEP 1: Pour half & half into large bowl. Add pie filling mix. Beat with wire whisk until well blended. Let stand 5 minutes.

STEP 2: Fold in whipped topping and remaining ingredients. Spoon into crust. Freeze until firm, about 6 hours.

STEP 3: Remove from freezer. Let stand about 10 minutes to soften before serving.