Recipe
Dessert
Ginger Pumpkin Treat
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. finely crushed gingersnaps, divided | ||
| 2 tsp. Hy-Vee margarine, melted | ||
| ½ c. Hy-Vee chopped pecans, divided | ||
| 1 c. Hy-Vee canned pumpkin | ||
| 1 (1.34 oz) pkg Hy-Vee sugar-free vanilla instant pudding | ||
| 1 tsp. pumpkin pie spice | ||
| 1 ¼ c. Hy-Vee skim milk | ||
| ½ c. Hy-Vee light whipped topping, thawed, divided |
Directions
- Combine 1/2 cup gingersnaps, margarine and pecans. Evenly divide mixture between 4 microwave-safe dessert cups.
- Microwave cups uncovered on HIGH for 1 minute. Set aside to cool.
- Stir together pumpkin, pudding, pumpkin pie spice and milk. Blend well. Evenly divide mixture between dessert cups.
- Refrigerate until cold. Before serving, top each dessert with 2 tablespoons whipped topping, 1 tablespoon gingersnaps and 1 tablespoon pecans.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 10mg
- Sodium: 690mg
- Total Carbohydrates: 31g
- Protein: 6g
Daily Values
0%
Vitamin A 270%
0%
Vitamin C 6%
0%
Iron 10%
0%
Calcium 15%