October 15, 2012

Pumpkin Spiced Highballs

How many Thanksgiving dinners have you prepared, including all those luscious pies that have been left untouched?  The family and guests go home  as they lament, "I'm stuffed!" and you either send a pie home with them, or end up eating it yourself, consuming unwanted calories as we head straight into Christmas.....groan.....calories, calories!!!

This "little" yummy is something I created for a special festive ending to your Thanksgiving dinner....just a little sumpin'-sumpin' that tastes divinely Thanksgiving! It's warm, creamy, nutmegy and comforting! Highball glasses made the perfect serving size!

Pumpkin Spiced Highballs
1 cup crushed gingersnaps
1 cup crushed pecan sandies
3 T. melted butter

Combine these ingredients in a mixing bowl
 and set to the side.

1 package of vanilla pudding mix (not instant)
1 1/2 cups whole milk
1/2 cup evaporated milk
1 t. pumpkin pie spice
1/2 t. vanilla

Whipped topping

Cook pudding over medium heat with the whole milk and evaporated milk. Stir in the pumpkin pie spice and cook, stirring constantly  until thickened. Add the vanilla and allow to cool to room temperature.

Layer the crumb mixture, then the pudding, a layer of whipped topping and repeat , ending with the whipped topping. Sprinkle with a dash of nutmeg and a gingersnap cookie!  Now how easy and festive is this? I'll bet they will save room for dessert!


  1. Betsy, this sounds delicious! Making this tonight...

  2. So glad Joy...here is a tip..let the pudding cool, before layering. I used Rediwhip, rather than cool whip and they are best when served warm. Served this shortly after I made them...there were none left! Enjoy!


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