Gingersnap Yam Pudding

Transform your holiday table with the warm, spiced flavors of Gingersnap Yam Pudding, a rich and velvety dessert that reimagines classic comfort food. This crowd-pleaser combines creamy mashed yams with crumbled gingersnap cookies, lending a delightful crunch and fragrant ginger molasses undertones to every bite. Infused with cinnamon, nutmeg, and ginger, and enriched with whole milk, cream, and butter, this pudding is baked to golden perfection, achieving a custard-like texture that’s both light and indulgent. Perfectly balanced with a hint of vanilla and a touch of brown sugar sweetness, it’s a dessert that feels as nostalgic as it does sophisticated. Serve it warm or at room temperature, and elevate the experience with a dollop of whipped cream and a sprinkle of gingersnap crumbles for an irresistible finishing touch. Ideal for Thanksgiving, Christmas, or any cozy gathering!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 cups yams (peeled and cut into chunks)
• 1 cup gingersnap cookies (crumbled)
• 1.5 cups whole milk
• 0.5 cup heavy cream
• 2 tablespoons unsalted butter (melted)
• 0.5 cup brown sugar
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 2 large eggs
• 0.25 teaspoon salt
• 0 whipped cream (optional for topping)
• 0 additional gingersnap cookies (optional for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish.

Step 2

Place the yam chunks into a medium-sized pot, cover them with water, and bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the yams are fork-tender. Drain and mash them until smooth.

Step 3

In a large mixing bowl, combine the mashed yams, whole milk, heavy cream, melted butter, brown sugar, cinnamon, ginger, nutmeg, vanilla extract, and salt. Mix until well blended.

Step 4

In a separate bowl, beat the eggs lightly, then slowly whisk them into the yam mixture to avoid curdling.

Step 5

Fold the crumbled gingersnap cookies into the yam mixture until evenly distributed.

Step 6

Pour the mixture into the prepared baking dish and smooth out the top.

Step 7

Bake in the preheated oven for 35-40 minutes, or until the pudding is set and slightly golden around the edges.

Step 8

Remove the dish from the oven and let it cool for 10 minutes before serving.

Step 9

Serve warm or at room temperature. Optionally, top with whipped cream and additional gingersnap cookie crumbs for garnish.

Nutrition Facts

Serving size	1697.5 grams (1697.5g)

Amount per serving	% Daily Value*
Calories	3024

Total Fat 126.10g	162%
Saturated Fat 61.00g	305%
Polyunsaturated Fat 0.40g
Cholesterol 614mg	205%
Sodium 1887mg	82%
Total Carbohydrate 418.00g	152%
Dietary Fiber 27.20g	97%
Total Sugars 182.60g
Protein 42.10g	84%

Vitamin D 243IU	1215%
Calcium 790mg	61%
Iron 10mg	54%
Potassium 3675mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 5.7%

Carbs: 56.2%