Pumpkin Spice Pudding with Gingersnaps
This pumpkin spice pudding was a big hit with participants at one of my Winter Squash Workshops. We all thought this dessert could easily replace pumpkin pie at Thanksgiving.
Also Read: Pumpkin Puree, Pumpkin Pie, Pumpkin Chocolate Chip Bars, Pumpkin Scones, Fruit Rollups, Orange Pumpkin Loaf and Pumpkin Spice Latte.
The only thing we couldn’t decide was what to name this dreamy dessert.
Name it according to ingredients: Kabocha Squash Pudding with Gingersnaps and Spiced Whipped Cream
Name it according to what it reminds us of: Squash Trifle
Name it according to something people might understand: Pumpkin Spice Pudding with Gingersnaps
Make up a completely random name: Sex in a Jar
And now you know why it’s called Pumpkin Spice Pudding with Gingersnaps!
What’s In Pumpkin Spice Pudding?
It’s a classic homemade milk pudding (milk, cornstarch, egg yolks, sugar) with the addition of squash and pie spice. To garnish I added crushed gingersnaps in the bottom, a dollop of real whipped cream, a dash of pie spice and half a gingersnap cookie. I used store bought gingersnap cookies – so easy and convenient. But if you have a killer gingersnap recipe like my friend Randi or Jane (who refuses to share her recipe), I suggest you use homebaked cookies.
Can I Make this Dessert Ahead?
Yes, absolutely! The pudding and whipped cream can be made a couple of days in advance. You can even assemble most of it in advance, especially if you’re serving it in individual dishes like I’ve shown. Yes, you can just make one big beautiful bowl.
At first I was concerned that the gingersnap cookies would soften at the bottom of the jar. And they do, but they’re really good that way! So go for it. The only thing I would save until serving time is adding the whipped cream, dash of spice and final half cookie. It’ll look nice and fresh and the top cookie will be crispy. It’s also very quick and easy to do.
Recipe for Pumpkin Spice Pudding with Gingersnaps
Pumpkin Spice Pudding with Gingersnaps
Ingredients
- 1/2 cup brown sugar
- 3 Tbsp cornstarch
- 2 cups milk see note below
- 1 1/2 tsp pie spice see below for alternative
- 1 cup squash puree see note below
- 3 egg yolks
- 1 Tbsp butter
- 12 gingersnap cookies includes spares
- 1 cup whipped cream
- 1 tsp pie spice
Instructions
- Mix brown sugar, cornstarch and pie spice in medium sized pot. Stir well to remove all lumps.
- Stir in 1/4 cup milk to completely dissolve cornstarch.
- Stir well while adding remainder of milk, squash and egg yolks.
- Cook mixture on medium high heat stirring continually until it thickens and begins to bubble. Do not boil hard. Lower heat and cook for one more minute. It will thicken and look unevenly lumpy, keep stirring.
- Strain mixture through a fine sieve to remove any lumps and larger pieces of squash.
- Add butter and cool for 10 minutes before assembling in final dish.
- Or let cool and cover with plastic wrap pushed onto the surface of the pudding. Store in fridge for up to 4 or 5 days. The wrap prevents a crust from forming.
- Makes 3 cups.
To assemble
- Use a large knife to carefully cut gingersnap cookies in half. Some will crumble completely – hence the extras!
- Crumble half a cookie in the bottom of each individual dish.
- Layer with 1/3 cup of pudding (for 9 individual servings)
- Add about 11/2 tablespoon of whipped cream to each.
- Sprinkle with a light dusting of pie spice.
- Garnish with remaining half of gingersnap cookie.
- For one giant dessert, crumble gingersnaps in bottom of a 9×9 inch pan, top with pudding and garnish with remaining cookies, whipped cream and pie spice.
Notes
To substitute for pie spice use 1 tsp cinnamon, 1/4 tsp ginger powder, 1/8 tsp nutmeg and a hint of powdered cloves.
You can use puree from a variety of winter squash like pumpkin, kabocha, butternut, buttercup or hubbard. If your puree is very liquidy, drain it before using
Nutrition Facts (per serving)
Can This Be Made Dairy & Egg Free?
I have not tried making this dairy or egg free, but it could work. I would try substituting the milk with whole coconut milk – you definitely want some fat for the creamy texture.
The role of the eggs in this dish is to add smooth creaminess and to help set the pudding. Without eggs you’re relying on the strength of the cornstarch to give the pudding shape and body. It’s doable, but the texture will change a little bit.
I wonder if you could modify this avocado pudding into an avocado/squash pumpkin pie pudding? If you try this, let me know!
Now you tell me, would you swap pumpkin pie for this Pumpkin Spice Pudding? If you do, take a photo, post it on Instagram and tag @getgettys so I can see it and like it!
What else can I do with pumpkin purée?
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