Pumpkin Cheesecake Pudding

Julia Ferguson

By
@judyjellybean

The hubs and I had the pumpkin custard at Cracker Barrel last week and I thought I would try to recreate it. Well, this doesn't look like Cracker Barrels but it kind of tastes like it.


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Comments:

Serves:

4-6

Prep:

20 Min

Method:

Blend

Ingredients

1 pkg
cheesecake instant pudding (4 serving size) i used sugar free
1 pkg
butterscotch instant pudding (4 serving size) i used sugar free
1 c
canned, pure pumpkin puree
1 tsp
pumpkin pie spice
1 Tbsp
brown sugar, i used splenda brown sugar
1 c
whipping cream
1
15oz. can evaporated milk

Directions Step-By-Step

1
Measure and place all ingredients in mixing bowl. Beat for 2-3 minutes until all ingredients are throughly combined.
2
Serve in individual serving dishes with a dollop of whipped cream or cool whip.

Serving Suggestions:
Serve with Ginger Snap or Molassas Cookies,
Use as a quick pie filling in a graham cracker crust.
Layer in a trifle bowl with broken chunks of ginger bread or spice cake and cool whip or whipped cream.

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids