Mix the water and pudding mix together until there are no more lumps.
Bring to a slow boil in a saucepan.
Remove from heat and fold in pumpkin and spices.
Pour into 8 small serving cups.
Refrigerate 2 hours until firm.
Top with fat free whipped topping to serve.
I tried something a little new based on some suggestions in the comments. This year I used butterscotch pudding (fat free, sugar free instant) and did half water and half light eggnog! Whipped those together REALLY well before folding in the pumpkin. It added about 16 calories a serving, but was WAY creamier and just delicious!