Pumpkin and Gingersnap Pudding

You can have creative and different desserts, and not live on Pop-Tarts after dinner. A solid backpacking recipe can take a at home favorite and and make you a trail star.

Pumpkin and Gingersnap Pudding

Ingredients:

  • 2/3 cup dry milk
  • ¼ cup brown sugar, packed
  • 3 Tbsp cornstarch or favorite thickener, arrowroot works as well
  • 2 Tbsp dried and powdered pumpkin purée (see below)
  • ½ tsp ground cinnamon
  • Big pinch ground nutmeg
  • Big pinch ground ginger
  • Big pinch salt

 Also take:

  • 1 Tbsp unsalted butter
  • 1 bag crisp gingersnap cookies (any size, more is better..say 7-9 ounces)

At home:

Pack the pudding ingredients in a sandwich bag. Tuck the butter in a small bag.

One Pot Method:

Add the mix and 2 cups cold water to a cooking pot. Using a small whisk, stir 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. Serve warm or let cool, a cold stream or snow bank works well for chilling.

Divide between mugs or bowls – or in a pinch served in pint freezer bags.

Crumble up some of the gingersnaps, dust on top, serve with the rest to dip in the pudding.

Serves 2 to 4, depending on appetite.

Notes:

Dried pumpkin? Very easy! Spread a can of organic pumpkin purée on a parchment paper lined baking sheet, dehydrate in your oven at lowest temp till bone dry, then powder. (Or in your dehydrator) Store tightly sealed.

Want it even better? Add in some rum at the end, after it comes off the stove.