I am aware that it’s only the beginning of October and Thanksgiving is over a month away BUT I can’t wait I have to share these Pumpkin Pie Snickerdoodle Pudding Cups now for so many reasons!
First I’ve been thinking about my Pumpkin Pie Peanut Brittle Pudding Cups for weeks and I even picked up a can of pumpkin (which I marked) and have a pie pumpkin to marked to make them. Ok maybe I have 2 cans (no I don’t have a cupboardful hoarded) and I have a few pie pumpkins. We didn’t get as many in the garden so I picked up a couple to decorate the house and bake, bonus they look cute until you use them.
Second I had second thoughts about my Pumpkin Pie Peanut Brittle Pudding Cups when I bought Made Good Soft Baked Mini Snickerdoodle Cookies on a whim when I had to go into the store and spotted them a month ago. Well my second thoughts weren’t when I bought them but when I devoured the first pouch and then had my family try them. They’re SO GOOD! Nope not a sponsored post just LOVE them and I’ve always said I will share what we love. I LOVE snickerdoodles and LOVE these cookies! So after I ate them I had second thoughts.
I know LOVE is a strong word and I would say strongly like but this year is all about celebrating the little things and moments in life that bring us joy and make us happy.
Thanksgivings will likely be smaller this year, thanks 2020 (insert eyeroll), I thought the Pumpkin Pie Peanut Brittle Pudding Cups were perfect but of course I had to try out a version with snickerdoodles and honestly planned on going with something more like Éclair Custard Cups but with a maple topping and not the chocolate (don’t worry I’m still debating this one) but someone wanted whipped cream because that’s what you put on pumpkin pudding. Honestly not disappointed with how these Pumpkin Pie Snickerdoodle Pudding Cups turned out. So good I made them again to test instead of testing the maple idea. Doesn’t mean I won’t try it, but want to make sure I acquire another pie pumpkin, or can of pumpkin, first.
No holiday needed, these are perfect for an after school snack. Yes I mean for you and the kids, or just you.
Made with a few simple ingredients, just pumpkin, dairy free milk, cornstarch, coconut palm sugar, pumpkin pie spice, vanilla, and salt. I like to make them with dairy free Ripple Vanilla Plant-Based Milk to add protein and make the pudding really thick. Using the vanilla milk I omit the vanilla extract and use less sugar. I will be testing again with maple syrup and updating the recipe as soon as I verify the results.
I’ve heard some people are having problems getting canned pumpkin this year. Are you able to get it where you live?
If not it’s really easy to make your own pumpkin puree. I’ve added details in the notes or you can Google. A bonus to pie pumpkins is they are great for decorating the house until you use them.
Looking for more recipe inspiration, check out more Meatless Monday recipes and we look forward to fellow bloggers joining Deborah and I for our weekly link up.
|Prep Time||5 minutes|
|Cook Time||15 minutes|
|Passive Time||2 hours|
- 1 c pumpkin puree, canned or homemade*
- 2 c dairy free milk (Ripple Dairy Free Vanilla plant-based protein milk, to make it really thick and add protein)
- 3 TBSP plus 2 tsp cornstarch
- 1/3 c coconut palm sugar (Navitas Organics)
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract, omit if using vanilla milk
- pinch sea salt
- 4-5 oz Snickerdoodle cookies (1 box Made Good Gluten Free Snickerdoodle Soft Baked Mini Cookies)
- 1 c coconut whip cream
Pumpkin Pie Pudding
Snickerdoodle Crumbles and Toppings
- Whisk together all pumpkin pie filling ingredients, except vanilla, into a medium saucepan until there are no lumps.
- Place over medium heat and bring to a low bubble - not boil - whisking often.
- Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning it across the top. It should be thick and kind of jiggly, about 5 minutes.
- Remove from heat.
- Set aside 4 cookies if using mini for garnish if desired.
- In a mini food processor (you can also crumble by hand) pulse cookies until you have a crumb texture.
- Divide cookie mixture, reserving a couple tablespoons of crumbs for sprinkling over top if not using mini cookies, among 4 mini glass jars or cups.
- Spoon pudding mixture over cookie crumbs.
- Cover and place in the refrigerator to chill 2 hours, or overnight.
- Just before serving top pudding cups with whipped cream and mini snickerdoodles or snickerdoodle crumbs.
*Makes approximately 3 cups of custard.
*To make your own you can Google but you just have to cut your pie pumpkins in half, scoop out the seeds (save for roasting!), roast at 350F for 45 minutes or until tender. When they are cool enough to handle remove peels and puree the flesh of the pumpkin.
*Coconut Palm Sugar is sold at almost all grocery stores, even Trader Joes. It is lower glycemic and like brown sugar. I will be testing with pure maple syrup again soon and updating the recipe.
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Pumpkin is hard to come by these days! This looks like a great treat love all the flavors of fall. Thanks for sharing and have a great week
I keep hearing this but it’s in stock here at Whole Foods and now Trader Joes (they didn’t get it until a couple weeks ago but that was as planned) also Target at least to be shipped is an option. Pie pumpkins are the way to go, they’re cheap and it’s really easy to puree them.