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

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.