Pumpkin Crunch Parfaits

3/4 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 cups whipped topping
1 cup cooked or canned pumpkin
1/2 teaspoon pumpkin pie spice
1 cup chopped pecans
1-1/2 cups crushed gingersnaps (about 32 cookies)
Additional whipped topping

In a large mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in whipped topping, pumpkin and pumpkin pie spice; mix well. Fold in pecans.

Spoon half of the mixture into parfait glasses; top with half of the gingersnap crumbs. Repeat layers. Top with additional whipped topping. Makes 6 servings.