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Pumpkin Whip

From JAMES WILKINS HOUSE
1 pkg. (3.4 oz.) instant butterscotch pudding
1 1/2 cups cold milk
1 cup canned pumpkin
1 tsp 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.