Pumpkin Pie Pudding with Gingersnap Crumbles
My kids like to use whole Gingersnaps to scoop the pudding out of the bowls, edible spoon style
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Ingredients
- 1 small package instant vanilla pudding mix
- 1/2 C. canned pumpkin
- 1 3/4 C milk
- 1 C. whipped topping
- 1/8 tsp ground ginger
- 1/8 tsp allspice
- 1/4 tsp nutmeg
- Gingersnaps
Instructions
- In a large mixing bowl whisk together vanilla pudding mix and milk.
- Add in pumpkin and seasonings (if you don't have the individual spices, you can use 1/4 tsp to 1/2 tsp pumpkin pie spice or the measurements above) and whisk until soft set (creamy)
- Gently whisk in the whipped topping until it becomes thick and creamy.
- Scoop into your serving dishes: tiny and cute, bigger and share-worthy or larger and all for yourself
- Top with crushed gingersnap cookies and if you’re feelin’ frisky… add a gingersnap for decoration, too