Whip pudding mix and milk together until smooth. Add spices (HINT: Instead of measuring each spice, you could use two teaspoons pumpkin pie spice to save time) and whip again until blended. Add pumpkin, whipping until very smooth. Add 1/2 carton Cool Whip, blending until combined.
Grind ginger snaps in a food processor until very fine.
Layer 1/4 of crumbs in a 9 X 13 pan, then 1/2 of pudding, then 1/2 of remaining crumbs, then remaining pudding, then remaining Cool Whip, finally topping with crumbs.
Refrigerate 2-3 hours. Serves 12.
Not a NESTLÉ®-tested recipe.