Pumpkin Pie Pudding
Pumpkin Pie is a Thanksgiving tradition in many homes, but, sometimes there isn't enough time or oven space, not to mention, whether you should buy a refrigerated or frozen crust, or make your own!
That's why this recipe is so easy! No oven necessary! No crust necessary! Just mix it all together, layer it in the dish and pop it in the refrigerator! Pumpkin Pie without the hassle!
- 8 oz
- cream chees, at room temperature (1 brick)
- 14 oz
- sweetened condensed milk (1 can)
- 1 small
- instant vanilla or cheesecake flavor pudding mix (4 serving size)
- 1 1/3 c
- 15 oz
- canned pumpkin puree (1 can)
- 1 Tbsp
- pumpkin pie spice
- 8 oz
- frozen whipped topping, thawed
- 1 lb
- ginger snap cookies
How to Make Pumpkin Pie Pudding
- 1In a large mixing bowl, using a hand mixer on medium speed, beat the cream cheese and sweetened condensed milk until smooth. Set aside.
- 2In a medium mixing bowl, using the hand mixer on medium speed, beat pudding mix and milk until thickened, about 2 minutes.
- 3Stir the pudding, pumpkin puree and pumpkin pie spice into the cream cheese mixture and blend until well mixed.
Fold in half of the thawed whipped topping until well blended.
- 4Spread 2 – 3 large spoonfuls of pudding mixture on bottom of an 8” x 8” pan (or equivalent). Place a layer of whole ginger snap cookies over the pudding. Spoon 1/3 of the remaining pudding mixture evenly over the cookie layer.
Repeat with another layer of cookies, another third of the pudding mixture, another layer of cookies and finish with the remaining pudding mixture.
- 5Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- 6Crush remaining ginger snaps into crumbs. The easiest way to do this is to place cookies in a quart size freezer bag and crush with a rolling pin or heavy glass bottle.
- 7To serve, spoon Pumpkin Pie Pudding into a bowl, add a dollop of remaining whipped topping (or real whipped cream) and sprinkle with crushed ginger snaps.
Refrigerate any leftovers.
Serves 9 - 12