Gingersnap Pumpkin Pudding Recipe
Gingersnap Pumpkin Pudding Recipe photo by Taste of Home

Gingersnap Pumpkin Pudding Recipe

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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.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:3 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 3 servings


  • 1-3/4 cups cold milk
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1/2 cup canned pumpkin
  • 1/4 to 1/2 teaspoon pumpkin pie spice
  • 10 gingersnaps
  • 1 cup whipped topping

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.


  1. In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let stand for 2 minutes or until soft-set. Set aside three gingersnaps; crush remaining cookies.
  2. Fold whipped topping into pudding; spoon into dessert bowls. Sprinkle with cookie crumbs. Garnish each with a gingersnap. Yield: 3 servings.
Originally published as Gingersnap Pumpkin Pudding in Quick Cooking September/October 2004, p9

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Reviewed Oct. 30, 2009

"Love it!! I make this every year and give to friends. Can also substitute sugar free/ fat free ingrediants with excellent results."

Reviewed Oct. 26, 2008

"This was a great recipe. I tried it when I made my father dinner recently, and he really enjoyed it, as did my teenaged stepson. I couldn't find canned pumpkin at the dollar store, so I just substituted canned sweet potato casserole. I also lacked pumpkin pie spice, so I mixed in cinnamon, nutmeg and allspice. The end result was delicious. I'd definitely make this again, my way or the original way."

Reviewed Oct. 23, 2008

"tastes just like pumpkin pie! excellent recipe, and so quick and easy to fix!"

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