For the bread:
In a
Prepare pudding according to package directions. Be sure to whisk for the full
FOR THE PUDDING, place cubed bread in greased
For the pudding: lightly grease a 500ml ring
d vanilla into the hot pudding.
Place a layer
FOR CANDIED GINGER:
Place ginger
th 1 Tablespoon sugar.
-------------For the cake--------------.
In a
FOR THE PUDDING: Preheat oven to 350 degrees
60C/310F/Gas 2.
For the pudding base, pour the milk
In a bowl, whisk milk and pudding mix for 2 minutes.
Stir in the pumpkin and pie spice.
Let stand for 2 minutes or until soft-set.
Set aside three gingersnaps; crush the rest.
Fold whipped topping into pudding; spoon into dessert bowls.
Sprinkle with cookie crumbs.
Serve with whole gingersnaps.
Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes.
Add pumpkin and pumpkin pie spice; mix well.
Spoon into dessert dishes.
Refrigerate for 10 minutes or until ready to serve.
Top with whipped cream.
ilbur who does the CopyCat recipes. I've made these -- they
our. Stir in nuts and pumpkin. Wash the 8 pint size
Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.
Mix pumpkin, spices, and half the milk.
While stirring, slowly add mix and remainder of milk.
Stir until smooth.
Let sit for 30 minutes if you prefer a thicker consistency.
Pumpkin Spice Pudding mix into mixing bowl with a whisk, for one
ixing bowl thoroughly combine the pumpkin, sugar, flour, butter, cinnamon, salt
equal amount of commercial pumpkin spice, or your own
ash the outside of the pumpkin.
Remove the stem and
br>In separate bowl, combine pumpkin, 3/4 cup sugar, 1