Pumpkin and Gingersnap Pudding

This is quick and easy. It also lets you use any leftover cans of pumpkin puree and pumpkin pie spice you might have on the shelf after holiday cooking.
  • 1 (15 oz.) can pumpkin puree
  • 1 tablespoon confectioners’ sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup low-fat whipped topping
  • 8 gingersnap cookies, coarsely crushed (about 1/2 cup)
  • 2 tablespoons finely chopped crystallized ginger
  • Measuring cups
  • Measuring spoons
  • Small bowl
  • 4-6 glass serving dishes
1.  In a small bowl, stir together pumpkin puree, confectioners’ sugar, and pumpkin pie spice.
2.  Divide pumpkin puree into 4-6 serving bowls.  Top each with whipped topping, gingersnap cookies and crystallized ginger; serve immediately.

After you enjoy your treat, why not read a good book?






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