While I didn’t cook Thanksgiving dinner this year, I did make my own feast which featured pork loin, baby red potatoes, steam broccoli, sausage and mushroom stuffing, unsweetened applesauce and crescent rolls a few days prior. And for dessert I served this wonderful pumpkin pudding which can be topped off with gingersnaps or gingerbread as I did. I certainly think the gingerbread men give the dessert a bit more holiday flair and personality, don’t you? How can you resist smiling? (If you would like to see my full spread, visit my Swanson Broth and Sausage Stuffing post on Baby Loving Mama.)
This is a super simple and quick dessert that won’t leave you with a ton of leftovers. My family of four each had a dish this size as shown below and we still had some left over to use for dip with sliced apples the following night.Yummy!
1-3/4 cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1/2 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
10 gingersnaps or small gingerbread cookies (crush a few for topping & leave a few for garnish)
1 cup whipped topping
Add milk to pudding mix and whisk for 2 minutes.
Add pumpkin and pumpkin pie spice and let stand for 2 minutes or until soft-set.
Fold in whipped topping and transfer to dessert bowls. Top with crushed cookies and garnish with remaining cookies.
This recipe is very slightly altered from the Gingersnap Pumpkin Pudding recipe from Taste of Home and published in Quick Cooking Sept/Oct 2004, page 9.