Butterscotch Pie III

1 (3.4 ounce) package instant butterscotch pudding mix

1 (1.3 ounce) envelope whipped topping mix

2 tablespoons white sugar

¼ teaspoon pumpkin pie spice

1 ¾ cups milk

1 ¼ cups gingersnap cookie crumbs

¼ cup white sugar

¼ cup butter, melted

To Make Crust: In a medium bowl, combine crumbs and sugar. Mix in butter. Press firmly onto the bottom and sides of a 9 inch pie pan. Chill for 1 hour.

To Make Filling: In a mixing bowl, combine pudding mix, whipped topping mix, sugar, spice and milk. Beat slowly at low speed until blended, then beat at high speed for about 4 minutes until mixture thickens. Spoon into prepared crust. Cover and refrigerate pie for 3 hours.