Pumpkin Plop Pudding
Author: Betsy Cohen
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
  • Pudding:
  • 1 cup sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • ⅛ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 4 cups ½ and ½
  • 15 ounces canned pumpkin puree
  • 2 cups gingersnap cookies, quartered
  • Topping:
  • 1½ cups heavy whipping cream
  • 3 tablespoons confectioners sugar
  • 1½ teaspoons ground cinnamon
  1. For the pudding:
  2. Place the gingersnap cookies into a large mixing bowl. Set aside.
  3. Whisk together the sugar, cornstarch, salt, cloves and cinnamon in a medium size saucepan. Stir in the ½ and ½ as well as the vanilla followed by the pumpkin puree. Stirring constantly, cook the mixture over medium heat until it is thick and creamy, 12 to 15 minutes.
  4. Immediately pour the pudding into the gingersnap bowl and fold together. Transfer to a 2 quart bowl. Refrigerate until set, at least 4 hours or overnight.
  5. For the topping:
  6. Once the pudding is set, beat the cream, confectioners sugar and cinnamon together in a large mixing bowl until stiff peaks form. Spread evenly over the top of the pudding and serve.
Additional time is needed for the pudding to set.
Recipe by Desserts Required at https://www.dessertsrequired.com/pumpkin-plop-pudding