Recipe by Sarah Kirkconnell. www.trailcooking.com
About 2-4 servings
PREP TIME / COOK TIME
5 minutes / 10 minutes
- 2/3 cup dry milk
- 1/4 cup brown sugar
- 3 tbsp cornstarch or favorite thickener
- 2 tbsp dried and powdered pumpkin puree
- 1/2 tsp ground cinnamon
- pinch of ground nutmeg
- pinch of ground ginger
- pinch of salt
- 1 tbsp butter
- 1 bag crisp gingersnap cookies
Add two cups of cold water to a cooking pot, along with all ingredients besides butter and cookies.
Using a small whisk, site while bringing to boil over a lower flame.
When the pudding comes to a boil and is thick, take off the stove and whisk in the butter.
Divide between mugs, crumble up some gingersnaps on top, serve with the rest to dip in the pudding.