5.1oz package instant vanilla pudding mix
Step 1:Mix the milk, pumpkin, spices, and pudding mix in a bowl. Add about 1/4 cup of water and beat with a mixer until smooth.
Step 2: Whip the heavy cream until stiff peaks form. Fold in the pumpkin mixture until well combined.
Step 3: Layer the ginger snaps and the pudding mix in a serving dish. Cover with plastic wrap and let sit in the fridget for 2-8 hours until the cookies are soft.
Top with whipped cream and cinnamon to serve.
P.S. These pictures aren't mine, wanted to share the recipe as soon as I could.