1 1/2 c. cold half & half or milk
1 pkg. (4 serving size) Jello vanilla instant pudding & pie filling
3 1/2 c. (8 oz.) Birds Eye Cool Whip whipped topping, thawed
1 c. each chopped pecans & gingersnaps
1/2 c. canned pumpkin
1 1/2 tbsp. pumpkin pie spice
1 pkg. graham cracker crumbs

Beat half and half and pie filling. Mix in a large 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.