Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Pumpkin-Gingersnap Pudding Parfait
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- Level: Easy
- Total: 2 hr 30 min
- Active: 20 min
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 166
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 44 mg
- Sodium
- 88 mg
Layer a homemade pumpkin pudding with crushed gingersnaps for a perfect holiday dessert.
- Level: Easy
- Total: 2 hr 30 min
- Active: 20 min
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 166
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 4 g
- Cholesterol
- 44 mg
- Sodium
- 88 mg
Ingredients
Directions
Special equipment:
four to six 1/2-cup ramekins or serving glasses- Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
- Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time to avoid lumps, then whisk in the egg.
- When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Stir in the pumpkin puree.
- Divide the pudding among four to six 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the gingersnaps. Top with additional cookies. Cover with plastic wrap and refrigerate until fully set, about 2 hours.
