1 1/2 c. cold milk
1 pkg. vanilla pudding (instant)
3 1/2 c. (8 oz.) Cool Whip
1 c. each chopped pecans & gingersnaps
1 1/2 tbsp. pumpkin pie spice
1 graham cracker crust

Beat milk and pudding in large bowl with whisk 1 minute. Let stand 5 minutes. Fold in topping and remaining ingredients. Spoon into crust. Freeze until firm. Before serving let stand at room temperature for 10 minutes to soften.