Name: Gingersnap Pumpkin Pudding
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Unsalted butter - 1 tablespoon; Egg, separated, divided - 1 large; Pumpkin Puree - ½ (15 ounce) can; Milk - 1 ½ cups; White sugar - ⅔ cup; Chopped walnuts - ½ cup; Crushed gingersnap cookies - ½ cup; Ground cinnamon - ½ teaspoon; Ground ginger - ¼ teaspoon; Salt - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Gingersnap Pumpkin Pudding

1. Unsalted butter - 1 tablespoon

2. Egg, separated, divided - 1 large

3. Pumpkin Puree - ½ (15 ounce) can

4. Milk - 1 ½ cups

5. White sugar - ⅔ cup

6. Chopped walnuts - ½ cup

7. Crushed gingersnap cookies - ½ cup

8. Ground cinnamon - ½ teaspoon

9. Ground ginger - ¼ teaspoon

10. Salt - ¼ teaspoon

How to cook deliciously - Gingersnap Pumpkin Pudding

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Fill a large shallow baking pan with 1/2 inch of water. Use butter to grease a separate oven-safe pan, and place it in the water.

2. Stage

Beat egg white in a glass, metal, or ceramic bowl until foamy. Continue to beat until stiff peaks form.

3. Stage

Combine pumpkin puree, milk, sugar, walnuts, crushed gingersnaps, egg yolk, cinnamon, ginger, and salt in a separate large bowl; beat with an electric mixer until well combined. Fold egg whites into the pumpkin mixture and pour into the greased pan.

4. Stage

Bake in the preheated oven until pudding is set, 30 to 40 minutes.