Pumpkin Pudding

"Yummy fall dessert. Can even be put into a pie shell if you desire."
 
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Ready In:
20mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Beat pudding and milk in large bowl.
  • Refrigerate for 5 minutes.
  • Add pumpkin and pumpkin pie spice, mix well.
  • Spoon into dessert dishes.
  • Refrigerate for 10 minutes.
  • Top with whipped cream.

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Reviews

  1. My family loves this. I have made it how it says and I have made it using butterscothc pudding and both ways are great. I also top it with crushed ginger snaps
     
  2. First time. I was not keen on this initially, but all three of my kids loved it. I prepared this for a potluck, doubled the recipe, and served in mini fillo shells. Well, only about a table spoon fits in each shell, so we had a lot leftover. The next day the flavors had merged and it was very good. I was not able to use the brand of pumpkin I typically buy, and the organic puree available was not at all sweet. I added about 1/2 cup molasses, and a bit of sugar on top of that. Second try. My 4 year old begged all week for more pumpkin pudding and this time did not double the recipe. I must have messed something up in my calculations the first time because this try it was super delicious! Pushing up to 5 stars as I loved it as well as the entire family.
     
  3. I made this tonight for dessert for a dinner with my in-laws and it's a hit! Everyone loved it; even my husband who hates pudding! I used cinnamon, nutmeg, & ginger- I don't like cloves so I don't have pumpkin pie spice in my cabinet. I also added about 1 tablespoon superfine sugar to sweeten it up just a tad and it really brought out the flavor of the spices. I will make this again & again for sure!
     
  4. I thought this was something only i did! Who knew? I usually make mine with regular skim milk. I also like useing the sugar free pudding because it can be a bit to sweet sometimes. This stuff is great in a grahm cracker crust or just by itself.
     
  5. Couldn't have been easier. Smooth texture and pleasant color. My only criticism would be that the spices tasted a bit raw and harsh. I'd try cooking the puree and spices a bit next time before adding it to the pudding. I added 2T of Splenda since I didn't serve it with whipped cream.
     
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RECIPE SUBMITTED BY

I was born and raised in Iowa but married my penpal of 8 years who was a Ky boy. We've been married 32 years. He's retired from the VA Hospital and I am no longer working outside the home because of health problems. I stil love to read, just can't do it as well because of retinopathy in my eyes. I really feel like its been forever since I was last on this site. Looking forward to seeing how many of you I remember and vice versa. P.S. My soul mate passed away from cancer on Nov 19, 2007. His was a short battle, but a courageous one. He was always my biggest fan, especially if I made peanut butter cookies. I miss him lots, but know he's not hurting anymore. I think he would be proud of the fact that I've been able to go on, and I'm still doing some of the things we liked doing together. I would like to remind everyone to tell the people you love, how much you love them everyday, because you just never know when they'll be gone.
 
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