1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons pumpkin pie spice
1 cup cold 2% milk
1-3/4 cups whipped topping
24 gingersnaps, divided
In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.
Spoon 1/4 cup mousse into each of eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top with remaining mousse. Refrigerate until serving.