Gingersnap Pumpkin Pudding Recipe

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

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Publisher Photo
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.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 10 min.

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

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.
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

Nutritional Facts

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

  • 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.
Originally published as Gingersnap Pumpkin Pudding in Quick Cooking September/October 2004, p9

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tapanga79 User ID: 1186106 87733
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
sweepsnut3000 User ID: 1931014 150156
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
nitzakita04 User ID: 3391712 122286
Reviewed Oct. 23, 2008

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

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