13.5-oz pkgbutterscotch pudding99 g, the cook and serve variety
⅛tspground nutmeg.5 g
½tspground ginger1 g
⅛tspground cloves.5 g
2cupsgingersnap cookie crumbs300 g
4Tbspbutter60 g, melted
2Tbspcaramel sauceor enough to thoroughly drizzle
In a medium saucepan, bring pumpkin, yogurt, and butterscotch pudding mix to medium heat, stirring frequently. Cook for about 10 minutes, then remove from heat. Mix in spices and set aside.
Use a food processor to crush gingersnap cookies into fine crumbs, or place cookies in a plastic bag and crush with a rolling pin. Mix gingersnap crumbs and melted butter. The mixture should stick together very loosely when pressed together.
Line muffin tin wells with muffin cup papers or grease well. Spoon a hefty bit of the crumb mixture into each well. With clean fingers, press so mixture firmly lines the bottom and halfway up the sides of each well.
Dollop a spoonful of the pumpkin mixture into each well, being careful not to break the crumb crust as you gently spread the pumpkin so it is even with the top of the muffin paper.
Set in fridge for about an hour, then drizzle with caramel sauce and enjoy!