1 1/2 c. half and half or milk
1 pkg. (4 serving size) vanilla instant pudding & pie filling
1 c. chopped pecans & ginger snaps
1/2 c. can pumpkin
1 1/2 tbsp. pumpkin pie spice
1 pkg. graham cracker crumb crust

Beat half and half and pie filling in large mixing bowl with wire whisk for 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.