1 eight-ounce package cream cheese, softened
1/4 cup of sugar
1 can (15 ounces) solid pack pumpkin
1 package (3.4 ounces) instant vanilla pudding
1 teaspoons pumpkin pie spice
1 cup 2 percent milk
1 3/4 cup whipped topping
24 gingersnaps, crumbled
Beat cream cheese and sugar until smooth. Add pumpkin, dry pudding mix and pie spice. Gradually beat in milk and fold in whipped topping.
Spoon 1/4 cup of mousse into eight serving dishes. Top with crumbled ginger snaps. Add remaining mousse to top off the dishes.
Refrigerate until ready to serve.