According to my calendar, Fall has arrived.
According to South Texas temperatures… it’s still summer.
After prowling around Hobby Lobby, Michael’s and the mall this past weekend, my senses are primed for Fall with its cooler temperatures, savory scents, rich colors and full flavors; so it should come as no surprise that I was inspired at the grocery store today by a can of organic pumpkin and a bag of gingersnaps.
The following recipe tastes complicated, yet is as easy to make as a bowl of cereal. Once you make this pumpkin pudding with crumbled gingersnap topping, you’ll want to make it again and again.
Not that I’ve gone into my fridge and stuck a finger into the leftover bowl 12 three times or anything…..
Seriously, y’all. It’s amazing.
You will thank me for this recipe and your friends and family will be in awe of your culinary skills after you serve this to them.
Y’all may never have pumpkin pie at Thanksgiving again.
Y’all, this pumpkin pudding is savory and delicious, it’s cool and creamy, rich and heady. It’s full of flavor and it’s honestly easier to make than it is to photograph [/donotprint]
My kids like to use whole Gingersnaps to scoop the pudding out of the bowls, edible spoon style
- 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
- 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