Pumpkin Pudding with Gingersnap Cookies is from Mikey Price is the executive chef and owner of Market Table in New York City. by mikey price, Nice Pumpkin Pudding with Gingersnap Cookies.

Ingredients 

1/2 cup sugar

2 tablespoons cornstarch

2 cups whole milk

1/2 teaspoon vanilla extract

1/2 teaspoon apple pie spice

(cinnamon, nutmeg, allspice)

Pinch of salt

3/4 cup pumpkin puree (not pumpkin pie filling)

8 gingersnap cookies

Method 

1. In a medium pot, combine all ingredients except the pumpkin puree and cookies.

2. Mix well with wire whisk and place over low heat.

3. Mix periodically until the mixture thickens and slightly boils.

4. Add pumpkin and mix well.

5. Pour into serving cups and chill. Serve with gingersnap cookies and whipped cream if desired.