Name: Mini Pumpkin Spice Latte Puddings
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: One 3.4-ounce box instant vanilla pudding mix; 2 tablespoons espresso powder; 2 teaspoons pumpkin pie spice; Pinch of kosher salt; 1 1/2 cups cold milk; 1/2 cup pumpkin purée; 1 cup thin ginger snaps (about 3 ounces); 1 cup whipped cream

Level: Easy

Total: 20 min
Active: 15 min

Yield: 4 servings

Ingredients

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One 3.4-ounce box instant vanilla pudding mix

2 tablespoons espresso powder

2 teaspoons pumpkin pie spice

Pinch of kosher salt

1 1/2 cups cold milk

1/2 cup pumpkin purée

1 cup thin ginger snaps (about 3 ounces)

1 cup whipped cream

Directions

Whisk together the pudding mix, espresso powder, pumpkin pie spice and salt. Add the milk and pumpkin purée. Beat with the whisk until thickened, about 2 minutes, then let rest for 5 minutes.
While the pudding rests, crumble the ginger snaps. Add about 1 tablespoon of the crumbled cookies into each of 4 coffee cups or glasses. Add 2 tablespoons of pudding on top of the cookies in each cup. Then add another layer of cookies and another layer of pudding. Top each cup with a dollop of whipped cream and sprinkle a few more cookie crumbs on top. Serve immediately or refrigerate for up to 4 hours.