Pumpkin Cream Pudding
We are pretty in love with our Pumpkin Cream Pie recipe (page 22). There are many quick, no bake pumpkin cream pie recipes out there that call for boxed jello pudding and we are definitely not hatin’. However, ours is a different vibe. While it does call for some cooking time on the stove top, it is still pretty quick. The flavor is rich with butter and spices, it’s less processed, and definitely worth a little added time and love.
We wanted to give you all a bonus recipe to shake things up! Much like banana pudding, you will layer this dessert with your favorite cookies instead of crust or you will create a cookie dip by chilling the filling in a bowl and serving with cookies on the side.
Pumpkin Cream Pudding Recipe
Prepare pumpkin cream pie filling and cream topping according to recipe on page 22.
Cookie Layers
24-32 of your favorite cookies (amount depends on size of the cookie filling a 9 x 13 pan).
We recommend 32 Pepperidge Farm Chessmen cookies or 32 Lorna Doone Shortbread Cookies! However, use your favorite. Chocolate pairs nicely with pumpkin and spices so a chocolate or chocolate chip cookie would probably be tasty as well. I probably wouldn’t do a spiced cookie because of all the spice flavors in the filling, but this creative process is up to you!
Place a layer of cookies in a 9 x 13 dish, filling the bottom of the pan. Spread ½ of your pumpkin cream filling on top. Repeat with cookie layer and remaining filling. Wrap and place immediately in the refrigerator for at least 4 hours or overnight. Add the cream topping before serving.
You can stop there or garnish the top with pecans and/or cookie crumbs. Warning, if you garnish with cookie crumbs do this right before serving because cookie crumbs tend to get soggy pretty quickly when wet.
If you want to bring something other than a pie to Thanksgiving dinner or any dinner party, this is definitely a great idea!
Cookie Dip
32-50 of your favorite cookies. For the dip, we recommend offering a variety of your favorite cookies.
Prepare pumpkin cream filling and cream topping according to the directions (page 22). Pour filling in a serving bowl or pan, wrap, and place immediately in the refrigerator for at least 4 hours or overnight. Add the cream topping before serving.
You can stop there or garnish the top with pecans or cookie crumbs. Warning, if you garnish with cookie crumbs do this right before serving because cookie crumbs tend to get wet and soggy.
This cookie dip is great for any occasion, but it gives us fall game day dessert vibes! Go Team!