1 pkg. (3.4 oz.) instant butterscotch pudding
1-1/2 cups cold milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1-1/2 cups whipped topping
1/4 cup toasted sliced almonds
In mixing bowl, beat pudding and milk until well blended – about 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. Spoon into desert dishes. Sprinkle sliced almonds on top. Chill. Serve with Gingersnaps if desired.