1 c. canned pumpkin
2/3 c. light corn syrup
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 c. coarsely chopped walnuts
3 1/2 c. Cool Whip
1 prepared 9 inch graham cracker crumb crust

Combine pumpkin, corn syrup, spices and nuts. Fold in whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Before serving let stand 15 minutes at room temperature.

NOTE: I like to top it with some extra whipped topping before i serve it.