Total Time
20mins
Prep 20 mins
Cook 0 mins

Yummy fall dessert. Can even be put into a pie shell if you desire.

Ingredients Nutrition

Directions

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

Reviews

(5)
Most Helpful

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

Chassity November 26, 2007

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.

twswbs0405 October 16, 2011

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!

MrsHudson October 10, 2009

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