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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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)

Directions Step-By-Step

1
Whip softened cream cheese and pumpkin till smooth.
2
Add pudding and spices. Blend until creamy.
3
Fold in whipped cream topping and mix till blended.
4
Pour into crust and top with pecans.
5
Chill 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