Gingersnap Pumpkin Pudding Recipe

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.

4.1
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Vegdiet
10minstotal
10minsPrep
10m.total
10m.Prep
Gingersnap Pumpkin Pudding
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ingredients serve

Ingredients for Gingersnap Pumpkin Pudding Recipe

  • 0.58 cup Cold milk
  • 0.33 Package instant cheesecake or vanilla pudding mix
  • 0.17 cup Canned pumpkin
  • 0.08 teaspoon 1/2 pumpkin pie spice
  • 3.33 Gingersnaps
  • 0.33 cup Whipped topping
Nutrition
value
165
calories per serving
10 g Fat6 g Protein13 g Carbs< 1 g FiberOther

Current Totals

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

MacroNutrients

  • Carbs
    13g
  • Protein
    6g
  • Fiber
    < 1g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    186mg
  • Iron
    < 1mg
  • Vitamin A
    50mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    19mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    18mg
  • Manganese
    < 1mg
  • Phosphorus
    135mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
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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Recipe By Taste Of Home