1 small box Instant Butterscotch Pudding Mix 1 1/4 C cold Milk 1 C canned Pumpkin 1 tsp Pumpkin Pie Spice 1 1/2 C Cool Whip
Beat pudding and milk until thickened. Blend in pumpkin and spice. Fold in Cool Whip. Spoon into dessert dishes; chill. Optional -- just before serving, garnish each dessert dish with a gingersnap cookie.
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