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Gingersnap Pumpkin Pudding Recipe

Gingersnap Pumpkin Pudding Recipe

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. YIELD:3 servings

Ingredients

  • 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

Directions

  • 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.

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.

Reviews for Gingersnap Pumpkin Pudding

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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Oct. 23, 2008

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

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