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Pumpkin Pie Pudding with Gingersnap Crumbles

My kids like to use whole Gingersnaps to scoop the pudding out of the bowls, edible spoon style
Print Recipe


  • 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


  • 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
Author: Rachel