1 (12 oz.) container non-dairy whipped topping, thawed
1 c. canned pumpkin
1/2 c. Kretschmer wheat germ
1/2 c. firmly packed brown sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1 (9 inch) graham cracker crumb crust (6 oz.)

Combine 3 1/2 cups whipped topping, pumpkin, wheat germ, sugar, and spices; mix well. Pour into pie crust. Freeze 2 hours or until firm. Let stand 10-15 minutes before slicing. Serve with remaining whipped topping and sprinkle with additional wheat germ. 8 servings.