Pumpkin Pudding

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 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
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 (5 1/8 ounce) package vanilla instant pudding mix
• 3 cups heavy cream
• 1 (12 ounce) box ginger snaps

Recipe

• 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). using an electric mixer, beat everything together until smooth and thickened, about 2 minutes.
• 2 set aside.
• 3 in a large bowl, whip the heavy cream with an electric mixer until stiff peaks form.
• 4 gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.
• 5 to assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like.
• 6 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).
• 7 top with some more ground cinnamon or whipped cream if you like, and serve cold.