1 1/2 c  Cold half and half cream or
1 pk Vanilla flavor instant puddi
Filling (4 serving size)
3 1/2 oz Cool Whip whipped topping,th
1 c  Pecans
1 c  Gingersnaps
1/2 cn Canned pumpkin
1 1/2 tb Pumpkin pie spice
1    Prepared graham cracker crum

Beat half and half cream and pie filling in a large mixing bowl with a
wire whisk for 1 minute.Let stand 5 minutes.Fold in topping and remaining
ingredients;spoon into crust.Freeze until firm.Let stand at room
temperature for 10 minutes before serving to soften.Store leftovers in
freezer.