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Recipe courtesy of Katie Lee Biegel
Mini Pumpkin Spice Latte Puddings
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 289
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 37 g
- Protein
- 5 g
- Cholesterol
- 21 mg
- Sodium
- 477 mg
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 289
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 37 g
- Protein
- 5 g
- Cholesterol
- 21 mg
- Sodium
- 477 mg
Ingredients
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.
