1 1/2 c. cold Half and Half or milk
1 (4 serving size) pkg. Jello vanilla instant pudding and pie filling
3 1/2 c. (8 oz.) Bird's Eye Cool Whip whipped topping, thawed
1 c. each chopped pecans and gingersnaps
1/2 c. canned pumpkin
1 1/2 tbsp. pumpkin pie spice
1 packaged 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.