1 1/2 c. cold half and half or milk
1 pkg. (4 serving size) vanilla instant pudding and pie filling
3 1/2 c. (8 oz.) whipped topping, thawed
1 c. each; chopped pecans and gingersnaps
1/2 c. canned pumpkin
1 1/2 tbsp. pumpkin pie spice
1 pkg. graham cracker crumb crust

Beat half and 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.