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    You are in: Home / Recipes / Market Place Pumpkin Pudding With Gingersnap Cookies- Recipe
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    Market Place Pumpkin Pudding With Gingersnap Cookies-

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Sparky Duck's Note:

    I saw this on the CBS Early Show on Saturday, on the Chef on a Shoestring Segment. The chef was Mike Price of the Market Place Restaurant in NYC and I am looking forward to trying it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In medium pot, combine all ingredients except pumpkin puree and cookies. Mix well with wire whip and place over low heat. Mix periodically until the mixture thickens and slightly boils. Add pumpkin and mix well.
    2. 2
      Pour into serving cups and chill. Serve with gingersnap cookies and whipped cream if desired.
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    Nutritional Facts for Market Place Pumpkin Pudding With Gingersnap Cookies-

    Serving Size: 1 (126 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 262.3
     
    Calories from Fat 48
    18%
    Total Fat 5.3 g
    8%
    Saturated Fat 2.6 g
    13%
    Cholesterol 12.2 mg
    4%
    Sodium 180.0 mg
    7%
    Total Carbohydrate 49.2 g
    16%
    Dietary Fiber 0.4 g
    1%
    Sugars 34.5 g
    138%
    Protein 4.9 g
    9%

    The following items or measurements are not included:

    apple pie spice

    Detailed Nutrition Values About Nutrition Info

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