This awesome recipe captures the taste of two favorite desserts: angel food cake and pumpkin pie!

Pumpkin-Layered Angel Cake

Ingredients

1-1/2 cups canned pumpkin
1-1/4 cups heavy whipping cream
1 — 5.1 oz. package instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 — 16 oz. prepared angel food cake, split twice horizontally
Five gingersnap cookies

Directions

~In a bowl, combine pumpkin and cream. Add pudding mix and spices; beat on low speed for two minutes (or until thickened).

~Place bottom layer of cake on a serving plate; spread with 3/4 cup pudding mixture. Repeat once. Top with remaining cake layer and spread with remaining pudding mixture. Sprinkle with crushed cookies.

~Refrigerate until serving. Store in the refrigerator.