1 1/2 c. cold half & half or milk
1 (4 serving) pkg. Jello vanilla flavor instant pudding and pie filling
3 1/2 c. (8 oz.) Birds Eye Cool Whip whipped topping, thawed
1 c. chopped pecans
1 c. chopped gingersnaps
1/2 c. canned pumpkin
1 1/2 tbsp. pumpkin pie spice
1 pkg. graham cracker crumb crust

Beat half & half and pie filling mix in large mixing bowl with wire whisk 1 minute. Let stand 5 minutes. Fold in topping and remaining ingredients; spoon into crust. Freeze until firm. Let stand at room temperature 10 minutes to soften. Store in freezer.