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Gingersnap Pumpkin Pudding

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.
  • Makes
    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

  • 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.

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