Gingersnap Pumpkin Pudding - cooking recipe

Ingredients

1 3/4 cups cold milk
1 (3 1/2 ounce) package cheesecake flavor instant pudding and pie filling mix or (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup canned pumpkin
1/4 - 1/2 teaspoon pumpkin pie spice
10 gingersnaps
1 cup whipped topping

Preparation

In a bowl, whisk milk and pudding mix for 2 minutes.
Stir in the pumpkin and pie spice.
Let stand for 2 minutes or until soft-set.
Set aside three gingersnaps; crush the rest.
Fold whipped topping into pudding; spoon into dessert bowls.
Sprinkle with cookie crumbs.
Serve with whole gingersnaps.