Pumpkin Pie in a Glass

Ingredients


1 ½ cups skim milk


1 box (1 oz) instant butterscotch pudding mix


1 cup pure canned pumpkin


½ tsp ground ginger


4 oz gingersnap cookies, crushed


8 cinnamon sticks, optional


24 pomegranate seeds, optional

In a medium bowl, beat milk and pudding mix with a handheld mixer for 2 minutes. Add pumpkin and beat for another minute. Add pumpkin pie spice and ginger; beat for an additional 10 seconds. Using a spatula, fold in 1 cup of the whipped topping.

In each of 8 shallow dessert cups, place 2 tablespoons of the gingersnap crumbs and top with ½ cup of the pumpkin mixture. Top each with a dollop of whipped topping, and garnish with any remaining gingersnap crumbs. Garnish with cinnamon sticks and pomegranate seeds, if using.


8 servings




Per Serving


Calories: 123


Fat: 1g


Saturated Fat: 0


Cholesterol: 1mg


Sodium: 142mg


Carbohydrates: 24g


Fiber: 3g