Gingersnap Yam Pudding Recipe

Name: Gingersnap Yam Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 gingersnap cookies; 40 ounces canned yams (2 lb 8oz can drained); 29 ounces canned yams (1 lb 13oz can drained); 3 large eggs; 1 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; 1/4 cup sugar; 1 orange, rind of, grated; 1 cup half-and-half; 1 cup orange juice; 2 tablespoons lemon juice; 2 tablespoons butter, room temp

Servings: persons

30 gingersnap cookies
40 ounces canned yams (2 lb 8oz can drained)
29 ounces canned yams (1 lb 13oz can drained)
3 large eggs
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup sugar
1 orange, rind of, grated
1 cup half-and-half
1 cup orange juice
2 tablespoons lemon juice
2 tablespoons butter, room temp

1
Preheat oven to 325u00b0F Grease or spray a 9x13 inch glass baking dish.
2
Crush the gingersnaps in the food processor until fine. Reserve 1/2 a cup of crumbs for topping.
3
Press the remaining crumbs over the bottom of the dish. They won't pack because there is no butter mixed with them.
4
Mix all the yams in a lg bowl with an electric mixer at med speed until fluffy, 2-3 minutes.
5
Add the eggs one at a time mixing well after each.
6
Mix in the salt, spices, sugar and orange peel.
7
Reduce the speed of the mixer to low and slowly add the liquids, mixing till incorporated.
8
Pour the mixture over the crumbs, smoothing the top.
9
Sprinkle with remaining 1/2 cup of crumbs and dot with butter.
10
Bake, uncovered, in center of oven for one hour or until it is puffed and golden. A knife inserted into the center should come out clean. Let pudding rest for 20 minutes Cut into squares to serve.

849

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 30 gingersnap cookies, 40 ounces canned yams (2 lb 8oz can drained), 29 ounces canned yams (1 lb 13oz can drained), 3 large eggs, and more.

Yes, Gingersnap Yam Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap Yam Pudding

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