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pumpkin pie pudding

(1 rating)
sylviaskitchen avatar
Recipe by
Sylvia Waldsmith
@sylviaskitchen
Gautier, MS

Nothing says Fall like pumpkins! From the autumnal displays to the Jack-o-Lantern to the Thanksgiving table, you'll find pumpkins everywhere! 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!

(1 rating)
yield 9 - 12
prep time 15 Min
method No-Cook or Other

Ingredients For pumpkin pie pudding

  • 8 oz
    cream chees, at room temperature (1 brick)
  • 14 oz
    sweetened condensed milk (1 can)
  • 1 sm
    instant vanilla or cheesecake flavor pudding mix (4 serving size)
  • 1 1/3 c
    milk
  • 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

  • 1
    In a large mixing bowl, using a hand mixer on medium speed, beat the cream cheese and sweetened condensed milk until smooth. Set aside.
  • 2
    In a medium mixing bowl, using the hand mixer on medium speed, beat pudding mix and milk until thickened, about 2 minutes.
  • 3
    Stir 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.
  • 4
    Spread 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.
  • 5
    Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  • 6
    Crush 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.
  • 7
    To 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
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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