1 package instant butterscotch pudding
1 1/2 cups cold milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups whipped topping
In mixing bowl beat pudding and milk until will blended. About 1 to 2 minutes.
Blend in pumpkin and spice. Fold in whipped topping. Spoon into dessert dishes
or glasses. Chill and garnish with a gingersnap if desired.
Makes 6 servings.