Pumpkin Pie Pudding with Gingersnap Crumbles
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