1 ready-made graham cracker crust
4-5 ginger snap cookies
1 can pumpkin pie filling
1 box vanilla instant pudding
1 container of Cool Whip
1/4 to 1/2 teaspoon pumpkin pie spice (to taste)

Make the pudding according to the direction on the box.

Crush the ginger snaps. Mix the pudding, pie filling, Cool Whip, pumpkin pie spice, and crushed cookies together in a large bowl.

Spoon the mixture into the pie crust, cover with plastic wrap (or lid), and freeze overnight.

*If you feel that there is too much filling for one crust, split the filling evenly between 2 crusts.

**You can also make this a Frozen APPLE Pie by substituting apple pie filling and apple pie spice for the pumpkin filling and spice.

Submitted by: Beth