Pumpkin Pudding

Directions

1. 1
   In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup).
2. 2
   Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes.
3. 3
   Set aside.
4. 4
   In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form.
5. 5
   Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.
6. 6
   To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like.
7. 7
   Cover the puddings with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).
8. 8
   Top with some more ground cinnamon or whipped cream if you like, and serve cold.