Tropical Snap-Pumpkin Pudding

Cooking Light
This recipe was made up with grandchildren in mind. We wanted to include fruit and wanted them to participate in the preparation. Their assignment can be to crush the gingersnaps; it can be quite a holiday ritual.
8 servings


+ Add To Shopping List
2 (11-ounce) cans mandarin oranges in light syrup
1/4 cup orange juice
1 (8-ounce) tub light cream cheese, softened
1 (15-ounce) can pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cups sifted powdered sugar
16 gingersnaps
1 cup frozen reduced-calorie whipped topping, thawed


Drain mandarin oranges; reserve 8 orange segments, and set aside remaining segments (about 2 cups).

Combine the orange juice and cream cheese in a medium bowl, and beat at medium speed of a mixer until smooth. Add pumpkin, cinnamon, ginger, and cloves; beat well. Gradually add sugar, and beat until well-blended.

Spoon 1/4 cup pumpkin mixture into each of 8 ramekins or custard cups. Crush 1 gingersnap into large pieces with your hand, and sprinkle on top of pumpkin mixture. Top with 1/4 cup orange segments and 1/4 cup pumpkin mixture. Chill for at least 1 hour.

Top each serving with 1 crushed gingersnap, 2 tablespoons of whipped topping, and 1 reserved orange segment.

Created date

November 1997

Nutritional Information

Calories 328
Caloriesfromfat 24 %
Fat 8.7 g
Satfat 4.4 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 4.9 g
Carbohydrate 59 g
Fiber 2 g
Cholesterol 23 mg
Iron 1.8 mg
Sodium 194 mg
Calcium 89 mg