In my never-ending search of all things pumpkin, I came across this fantastic recipe for Pumpkin Pie Pudding. This dessert melds the delicious flavor of pumpkin pie into an airy whipped mousse-like pudding studded with spicy gingersnaps for a little crunchy texture.

I think this dessert deserves a place at the holiday dessert table! After a big meal this lighter version of a traditional favorite flavor is very appealing.

You can make this pudding in a single large serving dish or do like I did and make individual servings in clear glass mugs. To make the dessert a little more special, pipe the Pumpkin Pie Pudding into the glass mugs to create a pretty swirl, dust with a little cinnamon and top with another gingersnap cookie.

You might even find this Pumpkin Pie Pudding better than the old standby! Here is how you can make your own.


Pudding: You can find the basic recipe here. Start by placing the bowl and whisk attachment of an electric mixer into the fridge to chill. In a large mixing bowl combine the sweetened condensed milk, pumpkin puree, spices, pudding mix and 1/4 cup water.

Using electric beaters beat the mixture until it is well combined and thickened. Set bowl aside. Remove bowl and whisk attachment from the fridge and pour in the chilled heavy cream.

Beat the cream until stiff peaks form. Fold the whipped cream into the pumpkin mixture with a rubber spatula until combined.

To assemble in individual glasses: Transfer the pumpkin pudding into a large (I used a “16 bag) piping bag fitted with a large star tip (I used a #847 close star tip) and pipe the pudding into the bottom of the glasses.

Layer on the gingersnaps (I used these tiny Spicy Triple Gingersnap Cookies from Trader Joe’s), around the sides and on top of the pudding.

Pipe on another layer of pudding and repeat with another layer of gingersnaps. Finish with one last swirl of pudding on top.

Dust with cinnamon and top with another gingersnap for garnish. Keep the pudding refrigerated until ready to serve (can easily be made the night before serving).

Note: The longer the pudding sits the softer the cookies become, but I liked the crunch of the not-to-soft cookies.

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