1 1/2 c. cold half and half
1 (4 oz.) pkg. vanilla pudding
8 oz. Cool Whip
1 c. each chopped pecans and gingersnaps
1/2 c. canned pumpkin
1 1/2 tbsp. pumpkin pie spice
Graham cracker crust (prepared)

Beat half and half and pie filling in large bowl with wire whisk 1 minute. Let stand 5 minutes. Fold in topping and remaining ingredient.s Spoon into crust. Freeze 4 hours. Thaw 10 minutes before serving. Store leftovers in freezer.