Gingersnap Pumpkin Pudding Recipes

GINGERSNAP PUMPKIN PUDDING

Steps:

• 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.

PUMPKIN GINGERSNAP DESSERT

Steps:

• Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.

GINGERSNAP PUMPKIN PUDDING

Steps:

• In a 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 the rest.
• Fold whipped topping into pudding; spoon into dessert bowls.
• Sprinkle with cookie crumbs.
• Serve with whole gingersnaps.

GINGERSNAP PUMPKIN PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Fill a large shallow baking pan with 1/2 inch of water. Use butter to grease a separate oven-safe pan, and place it in the water.
• Beat egg white in a glass, metal, or ceramic bowl until foamy. Continue to beat until stiff peaks form.
• Combine pumpkin puree, milk, sugar, walnuts, crushed gingersnaps, egg yolk, cinnamon, ginger, and salt in a separate large bowl; beat with an electric mixer until well combined. Fold egg whites into the pumpkin mixture and pour into the greased pan.
• Bake in the preheated oven until pudding is set, 30 to 40 minutes.

PUMPKIN-GINGERSNAP PUDDING PARFAIT

Steps:

• Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
• Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
• When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the pumpkin puree.
• Divide the pudding among four to six 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the gingersnaps. Top with additional cookies. Cover with plastic wrap and refrigerate until fully set, about 2 hours.

PUMPKIN-GINGERSNAP PIE

Steps:

• In a medium saucepan, combine spice and pudding mix and cook as directed, substituting half-and-half for liquid. Remove mixture from heat and stir in pumpkin. Cover surface with plastic wrap and let stand for about 1 1/2 hours, until nearly room temperature.
• Stir gently when cool. Whip cream. Fold gingersnaps and whipped cream into pudding mixture. Spread half of pecans in bottom of crust. Pour pudding mixture over nuts and chill pie for 4 hours. Sprinkle with remaining pecans and garnish with gingersnap crumbs and whipped cream.
• Stir together crust ingredients and press onto bottom and 1-inch up side of a 8-inch springform pan. Fill right away or chill up to 2 hours.

LAYERED PUMPKIN-GINGERSNAP DESSERT

Steps:

• Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
• Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
• Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

PUMPKIN GINGERSNAP MOUSSE

Steps:

• 1. In a large bowl, beat cream cheese and sugar until smooth.
• 2. Beat in pumpkin.
• 3. Add pudding mix and pie spice until blended.
• 4. Gradually beat in milk.
• 5. Fold in whipped topping.
• 6. Spoon about 1/4 cup each into serving dishes.
• 7. Crumble 2 gingersnaps over each. Divide remaining pumpkin mixture among dishes.
• 8. Garnish with a whole gingersnap.
• 9. Chill until ready to serve. Refrigerate leftovers. Enjoy!

GINGERSNAP PUMPKIN DESSERT

Steps:

• Crust:.
• Set aside 1 cup cake mix for topping.
• Combine gingersnap crumbs, and remaining cake mix.
• Stir in egg and butter, mix well.
• Press into the bottom of a greased 13 X 9 inch cake pan, set aside.
• Filling:.
• Beat cream cheese and brown sugar in a large mixing bowl until smooth.
• Beat in eggs.
• Add the pumpkin, milk, spices, and vanilla and mix well.
• Pour over crust.
• Topping:.
• Combine gingersnap crumbs, sugar, and reserved cake mix.
• Cut in butter until crumbly.
• Stir in pecans.
• Sprinkle over filling.
• Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.
• Cool on a wire rack for 1 1/2 hours.
• If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. Even use cookie crumbs over whipped cream.
• Store in refrigerator.
• When I made this, mine baked for 2 hours.

GINGERSNAP PUMPKIN TRIFLE

Steps:

• Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
• Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
• Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
• Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
• Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
• Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.