Pumpkin and Gingersnap Pudding
- 2/3 cup dry milk
- ¼ cup brown sugar, packed
- 3 Tbsp cornstarch or favorite thickener, arrowroot works as well
- 2 Tbsp dried and powdered pumpkin purée (see below)
- ½ tsp ground cinnamon
- Big pinch ground nutmeg
- Big pinch ground ginger
- Big pinch salt
- 1 Tbsp unsalted butter
- 1 bag crisp gingersnap cookies (any size, more is better..say 7-9 ounces)
Pack the pudding ingredients in a sandwich bag. Tuck the butter in a small bag.
One Pot Method:
Add the mix and 2 cups cold water to a cooking pot. Using a small whisk, stir while bringing to boil, over a lower flame. When the pudding comes to a boil and is thick, take off the stove and whisk in the butter. Serve warm or let cool, a cold stream or snow bank works well for chilling.
Divide between mugs or bowls – or in a pinch served in pint freezer bags.
Crumble up some of the gingersnaps, dust on top, serve with the rest to dip in the pudding.
Serves 2 to 4, depending on appetite.
Dried pumpkin? Very easy! Spread a can of organic pumpkin purée on a parchment paper lined baking sheet, dehydrate in your oven at lowest temp till bone dry, then powder. Store tightly sealed. Or see here on how to do it in a dehydrator.
Want it even better? Add in some rum at the end, after it comes off the stove.