pumpkin pie spice. It's a light, fluffy pudding that tastes like pumpkin pie! It took me about 10 minutes to make it. It's great if you are in the mood for something light at the end of a meal. The recipe is from the September-October 2004 issue of Quick Cooking Magazine.
Gingersnap Pumpkin Pudding
1-3/4 cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1/2 cup canned pumpkin
1/4 to 1/2 teaspoon pumpkin pie spice
1 cup whipped topping
In a large bowl, whisk together milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let it set for 2 minutes; it will thicken up a bit. Set aside three gingersnaps. Crush the remaining seven cookies. (A neat, easy way to do this is to put them in a plastic zipper bag and mash them with the bottom of a soup can.) Set aside. Fold whipped topping into pudding; spoon into three dessert bowls. Sprinkle with cookie crumbs. Garnish each serving with a gingersnap. Serves three.
Enjoy! *Smile* Sherri