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

Pour liquid into large bowl. Add vanilla pudding and blend with wire whisk until well blended, about 1 minute. Let stand 5 minutes.

Fold in whipped topping, pecans, gingersnaps, pumpkin and spice. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand 10 to 20 minutes before serving.