Gingersnap Pumpkin Pudding Recipe

Name: Gingersnap Pumpkin Pudding Recipe
Total time: 10 min
Yield: 3
Cuisine: American

Recipe By Taste Of Home

Crushed cookies give yummy crunch to this creamy dessert from Mary Smith. In Litchfield, Michigan, she uses cooked pumpkin and pie spice for the comforting fall pudding. "Try molasses cookies instead of gingersnaps," she says.

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10minstotal

10minsPrep

Cook

ingredients serves

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Ingredients For Gingersnap Pumpkin Pudding Recipe

1.75 cup Cold milk
1 Package instant cheesecake or vanilla pudding mix
0.5 cup Canned pumpkin
0.25 teaspoon 1/2 pumpkin pie spice
10 Gingersnaps
1 cup Whipped topping

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Nutrition
value

165

calories per serving

10 g Fat6 g Protein13 g Carbs< 1 g FiberOther

Current Totals

10 g Fat
6 g Protein
13 g Carbs
< 1 g Fiber

MacroNutrients

Carbs
13 g
Protein
6 g
Fiber
1 g

Fats

Fat
10 g

Vitamins & Minerals

Calcium
186 mg
Iron
0 mg
Vitamin A
50 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
19 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
18 mg
Manganese
0 mg
Phosphorus
135 mg
Selenium
2 mcg
Zinc
0 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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