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Crushed cookies give yummy crunch to this creamy dessert from Mary Smith. In Litchfield, Michigan, she uses cooked pumpkin and pie spice for the comforting fall pudding. "Try molasses cookies instead of gingersnaps," she says.
This recipe is:
Nutritional Facts 1 serving (1/2 cup) equals 381 calories, 11 g fat (8 g saturated fat), 19 mg cholesterol, 674 mg sodium, 63 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Gingersnap Pumpkin Pudding in
September/October 2004, p9
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