Gingersnap Pumpkin Pudding

Name: Gingersnap Pumpkin Pudding
Prep time: 10 min
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

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.

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.

Nutrition Facts

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

Originally published as Gingersnap Pumpkin Pudding in Quick Cooking September/October 2004

Reviews

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tapanga79

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.
sweepsnut3000

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.
nitzakita04

Oct 23, 2008

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