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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a fake-out pumpkin pie recipe. You can switch up the spices you like or take out the ingredients to suit your family. The assembly can be changed as well by putting it in one big trifle or making individual servings. Recipe is from Rachael Ray. This recipe has to chill for a few hours or overnight and that is not included in the prep time. Ingredients:
1 (14 ounce) can sweetened condensed milk |
1 (15 ounce) can pumpkin puree (not pumpkin pie mix) |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
1 teaspoon ground cloves |
1 teaspoon ground ginger |
1 (5 1/8 ounce) package vanilla instant pudding mix |
3 cups heavy cream |
1 (12 ounce) box ginger snaps |
Directions:
1. In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup). Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes.
2. Set aside.
3. In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form.
4. Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.
5. To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like.
6. Cover the puddings with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).
7. Top with some more ground cinnamon or whipped cream if you like, and serve cold.
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