Mix pudding mix, cinnamon and ginger in large bowl. Add milk and pumpkin; beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Spoon mousse into serving bowl or 5 dessert glasses.
Refrigerate at least 1 hour to blend flavors. Just before serving, top with remaining 1/2 cup whipped topping.