Gingersnap Pumpkin Pudding

You'll love every bite of this creamy pumpkin pudding with crunchy walnuts and spicy gingersnaps, whether you eat it during the holidays or any time of the year.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 321 Calories

Ingredients

• 1 tablespoon unsalted butter
• 1 large egg, separated, divided
• 0.5 cup chopped walnuts
• 1.5 cups milk
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.66666668653488 cup white sugar
• 0.25 teaspoon ground ginger
• 0.5 cup crushed gingersnap cookies
• 0.5 (15 ounce) can pumpkin puree

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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