Total Time
40mins
Prep 10 mins
Cook 30 mins

A nice seasonal treat, simple and quick to make. Can use it as a pie filling if desired.

Directions

  1. Combine pudding and milk and beat with whisk until mixed.
  2. Fold in pumpkin and spices and combine with pudding mixture.
  3. Fold in Cool Whip.
  4. Refridgerate 30 minutes before eating.
  5. Serve alone or with crumbled gingersnaps.
  6. *Variation- Can use for a filling in a gingersnap or graham cracker pie crust.
Most Helpful

VERY, VERY NICE PUDDING, & quick to make, too! I always like using cinnamon & nutmeg, & in this case I even did the crumbled gingersnap topping! Thanks for a great treat! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]

Sydney Mike April 13, 2009