Pumpkin-Gingersnap Pudding Parfait

Layer a homemade pumpkin pudding with crushed gingersnaps for a perfect holiday dessert.
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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 20 min
  • Yield: 2 1/2 cups
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Special equipment:
four to six 1/2-cup ramekins or serving glasses
  1. Bring 1 cup of the milk to a boil in a medium saucepan over medium heat.
  2. 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.
  3. 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.
  4. 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.
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