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.
1/2 cup: 381 calories, 11g fat (8g saturated fat), 19mg cholesterol, 674mg sodium, 63g carbohydrate (42g sugars, 2g fiber), 7g 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."