1 1/2 c. cold half & half, light cream or milk
1 (4 serving) pkg. Jello vanilla flavor instant pudding
3 1/2 c. (8 oz.) whipped topping, thawed
1 c. chopped pecans
1 c. chopped ginger snap cookies
1/2 c. canned pumpkin
1 1/2 tbsp. pumpkin pie spice
1 graham cracker pie crust

Pour half & half into large bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 minute. Let stand 5 minutes. Fold in whipped toppings, pecans, gingersnaps, pumpkin and pumpkin pie spice. Spoon into crust.

Freeze until firm, about 6 hours or overnight. Remove from freezer and let stand about 10 minutes to soften before serving. Store any leftover pie in freezer.