Pumpkin Gingersnap Pudding Parfait Recipes

PUMPKIN CRUNCH PARFAITS

Steps:

• In a large bowl, beat milk and pudding mix on low speed 2 minutes. Stir in whipped topping, pumpkin and pie spice. Fold in pecans., Spoon half of the mixture into six parfait glasses; top with half of the gingersnap crumbs. Repeat layers. If desired, top with additional whipped topping and chopped pecans. Refrigerate leftovers.

PUMPKIN GINGERSNAP PARFAITS

Steps:

• In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers.

GINGERSNAP PUMPKIN PUDDING

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes.
• Stir in the pumpkin and pie spice.
• Let stand for 2 minutes or until soft-set.
• Set aside three gingersnaps; crush the rest.
• Fold whipped topping into pudding; spoon into dessert bowls.
• Sprinkle with cookie crumbs.
• Serve with whole gingersnaps.

PUMPKIN PUDDING PARFAITS

Steps:

• Prepare pudding according to package directions. Be sure to whisk for the full two minutes as the box instructs to ensure creamy texture.
• Whisk in pumpkin puree, pumpkin pie spice, and cinnamon.
• Allow to set up in the refrigerator for at least 5 minutes (longer is better).
• In 4 small glasses (I used juice glasses), spoon in about 1/3 cup of pumpkin pudding, spreading with a spoon to create an even layer.
• Next, add a layer of cool whip, followed by the last layer of pumpkin pudding.
• Top with a dollop of cool whip and sprinkle with crushed graham crackers and pecans.
• Enjoy immediately while graham crackers are still crunchy.

PUMPKIN GINGERSNAP DESSERT

Steps:

• Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.

GINGERSNAP PUMPKIN PUDDING

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the pumpkin and pie spice. Let stand for 2 minutes or until soft-set. Set aside three gingersnaps; crush remaining cookies., Fold whipped topping into pudding; spoon into dessert bowls. Sprinkle with cookie crumbs. Garnish each with a gingersnap.