Gingersnap Pumpkin Pudding

1-3/4 C. cold milk
1 pkg. (3.4 oz.) instant cheesecake OR vanilla pudding mix
1/2 C. canned pumpkin
1/4 to 1/2 t. pumpkin pie spice
10 gingersnaps
1 C. whipped topping

In a bowl, whisk together milk & pudding mix for 2 minutes. Stir in the pumpkin & the spice. Let stand for 2 minutes, or until soft-set. Set aside 3 gingersnaps; crush the rest.

Fold whipped topping into pudding; spoon into dessert bowls, sprinkle with cookie crumbs. Serve with whole gingersnaps. Yield: 3 servings

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