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A Little Bit About a Lot of Things

A lifestyle blog with a focus on my food adventures


I saw this recipe years ago in the Rachael Ray show. I made it, brought it to Thanksgiving dinner and it was an instant success. Some of the other guests who were there were serious bakers, and they asked for the recipe!

When I first made the recipe I had never had pumpkin pie, it’s just not something my family ever had at Thanksgiving dinner (we have an apple pie bake off)….so I wasn’t sure I was going to like a pumpkin dessert, but it’s delicious!

Here’s the recipe:


  • 1 14-ounce can sweetened condensed milk
  • 1 15-ounce can pumpkin puree (not pumpkin pie mix)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground clove
  • 1 teaspoon ground ginger
  • 1 5.1-ounce package instant vanilla pudding mix
  • 3 cups heavy cream
  • 1 12-ounce box Ginger Snaps
  • Yields: 8 servings

In a medium mixing bowl, combine the sweetened condensed milk, pumpkin, spices, pudding mix and a good splash of water (about 1/4 cup). Using an electric mixer, beat everything together until smooth and thickened, about 2 minutes. Set aside.

In a large bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pudding mixture until blended and no streaks of pudding remain.

To assemble, layer the cookies and pudding mixture in a serving dish (or several individual dishes) in whatever fashion you like. Cover the puddings with plastic wrap and refrigerate for at least 2 and up to 8 hours (you want the ginger snaps to soften up from sitting in the pudding mixture).

Top with some ground cinnamon or more whipped cream if you like, and serve cold.

I’ve made it both ways, in a trifle dish and in individual ramekins. Great either way. I also don’t really like ginger snaps (plain) but in this recipe they are delicious-the spicier the better! The recipe couldn’t be easier-If I can do it…anyone can. Plus, you can make it ahead of time-no last minute rushing around.

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