Pumpkin-Gingersnap Pie

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2 teaspoons pumpkin pie spice

1 (3 3/4-ounce) package cook-and-serve vanilla pudding

1 1/2 cups half-and-half

1/2 cup canned pumpkin

1/2 cup heavy cream

1 cup coarsely crushed gingersnaps

3/4 cup chopped pecans

Graham cracker pie crust, recipe follows

Gingersnap crumbs, for garnish

Whipped cream, for garnish

Graham Cracker Pie Crust:

1 1/2 cups (5 ounces) finely ground graham crackers

5 tablespoons unsalted butter, melted

1/3 cup sugar

3/4 teaspoon salt