1 1/2 c. cold milk
1 (4 serving size) pkg. vanilla instant pudding
1 (8 oz.) container Cool Whip
1 c. chopped pecans
1 c. gingersnaps, chopped
1/2 c. canned pumpkin
1 1/2 tbsp. pumpkin pie spice
1 graham cracker crust

Beat milk and pudding in bowl for 1 minute. Let stand 5 minutes. Fold in Cool Whip and remaining 4 ingredients. Spoon into crust. Freeze until firm. To serve, let stand at room temperature 10 minutes to soften.