This recipe comes from the back of a CoolWhip label, date unknown. Recipe is typed below along with a scanned copy for archives.

PUMPKIN GINGERSNAP PIE

1-1/2 cups cold half and half or milk
1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
3-1/2 cups (8 oz.) BIRDS EYE COOL WHIP Whipped Topping, thawed
1 cup each chopped pecans and gingersnaps
1/2 cup canned pumpkin
1-1/2 tablespoons 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.