Topping:

3 c. cold milk
2 pkg. (3.4 oz. each) instant vanilla pudding mix
1 can (15 oz.) solid-pack pumpkin
2 1/2 tsp. pumpkin pie spice
2 c. whipped topping
additional whipped topping, optional

Beat milk and pudding mix for 1 minute. Add pumpkin and pie spice; beat until well blended. Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.

Yield: 12-15 servings.

Filling:

1/2 c. powdered sugar
2 tbsp. milk

In a mixing bowl, beat the cream cheese, powdered sugar and milk until fluffy. Spread over the crust.

Crust:

Combine gingersnap crumbs and butter. Press into an ungreased 13 x 9 x 2 inch baking pan.

Bake at 325°F for 10 minutes. Cool.