Market Place Pumpkin Pudding With Gingersnap Cookies- - cooking recipe

Ingredients

1/2 cup sugar
1 ounce cornstarch
1 pint whole milk
3/4 cup pumpkin puree
1/2 teaspoon vanilla
1/2 teaspoon apple pie spice (cinnamon, nutmeg, allspice)
1 pinch salt
8 gingersnap cookies

Preparation

In medium pot, combine all ingredients except pumpkin puree and cookies. Mix well with wire whip and place over low heat. Mix periodically until the mixture thickens and slightly boils. Add pumpkin and mix well.
Pour into serving cups and chill. Serve with gingersnap cookies and whipped cream if desired.