Pumpkin Pudding – a delicious recipe with condensed milk, pumpkin puree, ground cinnamon, ground allspice, ground cloves, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup).
2
Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes.
3
Set aside.
4
In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form.
5
Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.
6
To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like.
7
Cover the puddings with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).
8
Top with some more ground cinnamon or whipped cream if you like, and serve cold.
727
kcal
Calories
65
g
Fat
16
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (14 ounce) can sweetened condensed milk, 1 (15 ounce) can pumpkin puree (not pumpkin pie mix), 1 teaspoon ground cinnamon, 1 teaspoon ground allspice, and more.
Yes, Pumpkin 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.
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