1 (5 ounce) package instant vanilla pudding mix
1 (15 ounce) can pumpkin
1 cup milk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cup frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

Directions:
In a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. Mix slowly for about 1 minute.  Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours).  Let stand at room temperature for about 10 minutes before slicing.