Pumpkin Pie Pudding

Pumpkin pie pudding (click through for recipe)I made pumpkin pie pudding as much for the flavor as for the alliteration. I’m a kitchen poet.

Which is the lamest kind of poet you could ever aspire to be.

But this isn’t about me. It’s about pumpkin pie pudding, which is exactly what it sounds like, pudding that tastes like pumpkin pie. No surprises here. Except how easy this is to make.

Pumpkin pie puddingCan you stir? Good. You have all the skills you’re gonna need to make this then. And it’s a good one too. You’re gonna want to make this for friends. Don’t tell them it’s really easy. Lie to your friends.

I’m just kidding. Don’t lie to your friends. That’s not friendly.

Easiest ever pumpkin puddingPumpkin Pie Pudding, serves 5-6.

1 box vanilla pudding mix (and any additional ingredients needed, like milk)
1/2 cup pumpkin puree
1/8 teaspoon pumpkin pie spice
2-3 cups whipped cream (fresh or cool whip)
2 cups ground up ginger snap cookies

First, make the pudding. Follow the box directions. After cooking, whisk in the pumpkin and pumpkin pie spice until well combined. Refrigerate until cold.

Easy pumpkin puddingWhile you wait for the pudding to cool off, you can make the whipped cream (or use store bought, either way) and grind up the ginger snap cookies. The fastest way to grind up the cookies is in a food processor. A good blender would probably work pretty well too.

Once the pudding is cold, layer everything into cups. Put the ground ginger snap cookies first, then pudding, then more cookies, more pudding, then the whipped cream on top. You can garnish with a cinnamon stick if you’re really fancy.

Pumpkin pie pudding You can make the pudding a day or two ahead of time and assemble before serving if you’re making these for friends. Or eat them all yourself over the course of two or three days. I won’t judge. Live your life. xo. Emma

Pumpkin Pie Pudding

Ingredients

  • 1 box vanilla pudding mix and any additional ingredients needed, like milk
  • 1/2 cup pumpkin puree
  • 1/8 teaspoon pumpkin pie spice
  • 2-3 cups whipped cream fresh or cool whip
  • 2 cups ground up ginger snap cookies

Instructions

  1. First, make the pudding. Follow the box directions. After cooking, whisk in the pumpkin and pumpkin pie spice until well combined. Refrigerate until cold.

  2. Once the pudding is cold, layer everything into cups. Put the ground ginger snap cookies first, then pudding, then more cookies, more pudding, then the whipped cream on top. You can garnish with a cinnamon stick if you’re really fancy.

  3. You can make the pudding a day or two ahead of time and assemble before serving if you’re making these for friends. Or eat them all yourself over the course of two or three days.

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

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