Gingersnap Pumpkin Pudding Recipe
- 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
- 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.
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.
Reviews for Gingersnap Pumpkin Pudding
"Love it!! I make this every year and give to friends. Can also substitute sugar free/ fat free ingrediants with excellent results."
"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."
"tastes just like pumpkin pie! excellent recipe, and so quick and easy to fix!"