In a bowl, combine ginger snap crumbs, 1/4 c. sugar and melted butter or margarine. Stir until completely combined. Press into the bottom and up the sides of a 9 or 10 inch pie plate. Bake at 350 degrees for 10 minutes, until set. Cool.
In a mixing bowl, beat together the cream cheese, 4 oz. cool whip, 1/2 c. sugar and vanilla until creamy. Fold in pecans, if using. Spread into cooled pie crust.
In the same mixing bowl, combine pumpkin puree, 1 c. sugar, 4 oz. cool whip, vanilla and seasonings. Beat until smooth and fluffy. Spread on top of cream cheese layer. Top with additional cool whip and pecans, if desired. Refrigerate at least 4 hours, until set.
This pie would make a great new addition to your Thanksgiving dessert offerings this year. It should satisfy the die-hard pumpkin pie fans and the non fans alike.