| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- One 3.4-ounce box instant vanilla pudding mix
- 2 tablespoons espresso powder
- 2 teaspoons pumpkin pie spice
- Pinch of kosher salt
- 1 1/2 cups cold milk
- 1/2 cup pumpkin purée
- 1 cup thin ginger snaps (about 3 ounces)
- 1 cup whipped cream
Instructions
- Whisk together the pudding mix, espresso powder, pumpkin pie spice and salt. Add the milk and pumpkin purée. Beat with the whisk until thickened, about 2 minutes, then let rest for 5 minutes.
- While the pudding rests, crumble the ginger snaps. Add about 1 tablespoon of the crumbled cookies into each of 4 coffee cups or glasses. Add 2 tablespoons of pudding on top of the cookies in each cup. Then add another layer of cookies and another layer of pudding. Top each cup with a dollop of whipped cream and sprinkle a few more cookie crumbs on top. Serve immediately or refrigerate for up to 4 hours.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 289 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 1 g |
| Sugar | 37 g |
| Protein | 5 g |
| Cholesterol | 21 mg |
| Sodium | 477 mg |
Reviews
You can make this ahead if you don’t put the whip cream on it. Makethe crumbs and pudding and cover the cups with saran -refrigerator. When ready to serve add the whipcream.
I made this as a fun twist on the traditional pumpkin pie, for the kids tonight. I left out the espresso powder and they LOVE it! So quick to throw together if everybody earns dessert by eating a good dinner LOL! And I think it’s pretty tasty too!
Excellent!!! This turned out so good and so easy! We reduced the espresso by half & added a pinch of cinnamon & a teaspoon of vanilla & it’s delicious
I would like to know what kind of expresso powder did Katie use? I can only find instant expresso?
I’m glad I made this the day ahead and have time to make other things. I don’t like this at all. What a waste of ingredients.
Can this recipe be add the day before?
I don’t do any kind of coffee. So thanks for the tips. I’m actually looking forward to tasting this recipe.
Use 1/2 of the espresso powder and more pumpkin spice
Delicious and very easy to make.
The recipe was easy to make. I only used 4 t. Instant espresso and 1.5 t. Of pumpkin pie spice because I was afraid it would be overpowering. It had a very strong coffee flavor at first, but after sitting in the frig for several hours, the flavors were better. If I make it again, I think I will cut back on the coffee and spice even more, so the pumpkin flavor is more prominent.