Prep 20 mins
Cook 0 mins
Yummy fall dessert. Can even be put into a pie shell if you desire.
- 1 (3 1/2 ounce) package instant vanilla pudding
- 1 1⁄2 cups evaporated milk
- 1 3⁄4 cups pumpkin puree
- 1 teaspoon pumpkin pie spice
- whipped cream
- 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.
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
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.
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!