This…..is heaven. Pure heaven. I honestly made these and treated myself to one for breakfast (yes, BREAKFAST) every morning until they were gone and then I was just so sad. These would make excellent desserts if you are having a dinner party or want something that is SUPER easy and impressive. I made mine in ramekins but feel free to use cups, bowls, or really you can just eat it right out of the bowl as a dip with the gingersnaps but you didn’t hear that from me……………….
what you need:
- 1 can pumpkin puree
- 1 (5oz) box instant vanilla pudding
- 1/2 cup sweetened condensed milk
- 1/2 cup whole milk
- 1 cup whipped cream or cool whip, plus more for decoration
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves
- Pinch ground black pepper
- Bag of gingersnap cookies
what you need to do:
- In a large bowl, combine pudding mix, sweetened condensed milk, and whole milk. It will be very thick but keep mixing until all of the pudding mixture is incorporated.
- Add in the pumpkin, vanilla, and spices. Continue to mix until all is smooth and incorporated.
- Gently fold in whipped cream or cool whip with a rubber spatula until it is completely blended into pumpkin mixture.
- Grab your ramekins or cups, and lets make our “crust” by placing a gingersnap in the bottom. Break up smaller pieces and fill in the gaps if there are any. Spoon in the filling until it reaches the top and smooth.
- Place ramekins in the fridge for 4 hours, or preferably overnight, to allow the filling to soften the cookie crust.
- When ready to serve, top with whipped cream and crushed gingersnaps!