Mini Pumpkin Mousse Pies

Ingredients ~
1 cup cold milk
1 small box JELL-O pumpkin spice instant pudding and pie filling
1 cup Cool Whip, thawed
1 pkg mini graham cracker pie crusts
12 ginger snaps cookies for topping

Directions ~
In a ziplock bag, add 6 ginger snap cookies. 
With the back of a wooden spoon, hammer lightly until cookies crumble.
In a large mixing bowl, add 1 cup of cold milk and pudding mix.  
Beat with a whisk for 2 minutes.
Stir in 1 cup of thawed Cool Whip.
Spoon mixture into the six individual graham cracker crusts.
Top each mini pie with a ginger snap cookie.
Sprinkle with cookie crumbs.

If you are unable to find a box of pumpkin spice instant pudding in your local grocery store, you might try substituting the following:   

1 cup cold pumpkin spice eggnog instead of milk or

1 box vanilla instant pudding plus 1 teaspoon pumpkin pie spice