Reviewed: Nov. 23, 2009

Yummy little treat. I put it in crystal champagne glasses, which made it stretch a little to feed 10 without altering the recipe made for 6.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

azeventdiva

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2009

I made this for a Halloween potluck and all my coworkers went crazy over it. I do not like the taste of gingersnaps so I used vanilla wafers instead. It tasted awesome and I am planning on making it again for Thanksgiving. I served it in a large bowl instead of parfait glasses and it fed more than 6 people.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stephanie

Cooking Level: Expert

Living In: Tucson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2009

This is amazing, I never would have thought to make a pumpking pudding!!! Will definetly keep making

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sheena

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2009

This is a great recipe, it is light and fluffy and it doesn't even seem like you are eating dessert. I had to make it for many so I omitted the individual glasses and made a big bowl of it. I also swapped the pecans for walnuts only because I had some extra walnuts I needed to use. I also used lite whipped cream to make us all feel a tad better when eating it. Overall everyone really enjoyed it and we are planning for ways we can switch out the ingredients for another tasty treat. Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

yosy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2008

This earned 5 stars for it's simplicity. The taste was very good - I made it twice over the Thanksgiving holiday because my mother loved it so much. It was easier than making a crust for a pumpkin pie! I made it the first time without the gingersnap cookies. Instead, I toasted the pecans and topped it with that and some additional pumpkin pie spice. The second time I made it, I followed the directions and folded in the gingersnaps. The gingersnaps got somewhat soggy and I didn't care for the texture. When I make this again, I'd add extra pumpkin and spice and I'd top with the gingersnaps and toasted pecans after the mixture has chilled. Overall, very easy and a nice taste (with the extra pumpkin and spice especially!)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

accidental cook

Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA

Living In: Sunnyside, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2008

I made this with evaporated milk (no reg. milk on hand) and thought it was ok - very rich as other poster stated - serve in small dish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LANEY5454

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2008

This is my new favorite dessert. Not only is it quick & easy but it is super yummy. I just increased the Pumpkin Spice to 2 teaspoons because I love that flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CJACKSON2000

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2008

This is a super easy recipe! I have been looking all over for it, since I lost my overused recipe card from Taste of Home. Instead of using Vanilla Pudding, I like to substitute Jello Cheesecake Pudding or Jello Sugar Free White Chocolate Pudding...depending on my mood. Either way is great! Thanks for posting this.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sumbuddy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2008

Very yummy! I used butterscotch pudding mix for a little extra richness and did not add any pecans. An easy and delicious fall dessert! Thank you for sharing!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 12, 2008

I used the sugar-free pudding and left out the whipped topping for a decadent low-fat, low-sugar dessert. Who knew fiber could taste so good? Thanks for the inspiration.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

ginakirk

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2007

This is very good. I have made it for several people and got rave reviews. I did add the entire can of pumpkin (15 oz) and extra pumpkin pie spice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mere Mon

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 7, 2007

This was great! (with a few tweaks) I used 1 cup milk instead of 3/4 cup, 1 1/2 tsp. pumpkin pie spice instead of 1/2, and 1/2 cup pecans instead of 1 cup (just a personal preference - I thought 1/2 cup was plenty). Note that 2 cups whipped topping is equal to an 8 oz. tub. Great dessert for the fall season! Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2007

I really enjoyed this recipe and so did my family! It's a great Autumn desert. The only tweak I did have to make to the recipe was adding more milk in the pudding mixture...it was way too pastey with the amount that was suggested. I used walnuts instead of pecans since I didn't have any in the house but it was aboslutely delicious and so simple!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Baking Rocker

Cooking Level: Intermediate

Living In: Stamford, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2007

This is the best dessert ever! I would suggest toasting the pecans to bring out the flavour. My husband doesn't normally like pumpkin and even he thought this dessert was incredible.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2006

When I made the filling and tasted it, it seemed a little bland, so I added in the rest of the can of pumpkin (15 oz can, I think) and another approx. 3/4 tsp pie spice, which kicked up where I expected the flavor to be. This is quite good, but very rich. I used what I thought of as small dessert dishes, but even so, it's more than I can eat in one sitting. Very good. Thanks!

Was this review helpful? [ YES ]
6 users found this review helpful