Pumpkin Gingersnap Pie

1 1/2 cups half and half
3 1/2 ounces cool whip
1/2 cup canned pumpkin
1 graham cracker crumb crust
1 package vanilla instant pudding mix
1 1/2 tablespoons pumpkin pie spice
chopped gingersnaps and pecans

Beat half and half 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.