Butterscotch Pumpkin Pudding Cheesecake

Amanda Marble

By
@miss_scarlett

I LOVE pumpkin, and always have canned pumpkin in my pantry. I love easy, instant yumminess and this pie fits the bill perfectly!


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Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
1 Hr
Method:
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
This creamy yummy goodness has more of a texture of a pie than a cheesecake. The combo of the butterscotch pudding and all the pumpkin and spices are very unique. This dessert will be a great addition to a holiday meal!

Ingredients

1
9-inch graham cracker crust
8 oz
softened cream cheese
2 box
(2 large boxes) butterscotch instant pudding mix
15 oz
(1 can) pumpkin
8 oz
whipped cream topping, chilled, not frozen
1 Tbsp
freshly grated nutmeg
1 Tbsp
pumpkin pie spice
1 Tbsp
cinnamon
1 c
coarsely chopped pecans (optional)

Step-By-Step

1Whip softened cream cheese and pumpkin till smooth.

2Add pudding and spices. Blend until creamy.

3Fold in whipped cream topping and mix till blended.

4Pour into crust and top with pecans.

5Chill for at least 1 hour before serving.

About this Recipe

Course/Dish: Pies, Puddings
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids
Recipe For: The Best Cheesecake