Pumpkin Pudding Recipe

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Pumpkin Pudding

officegirl friday007


cook time is actually chill time. its fall and here is an interesting use for pumpkin, here in the south it doesnt get cold very often and a warm pumpkin pie is sometimes just too hot to taste, so this way you get pumpkin pie taste without the baking. it was actually my sister who suggested adding some sort of liquer for a more adult taste
you can use a family size box pudding and the bigger can of pumpkin to feed a crowd, double the whipped cream too and for a sweeter taste use canned pumpkin pie mix instead of regular canned pumpkin

pinch tips: How to Fold Ingredients




1 Hr


4 Hr


1 box
vanilla instant pudding
1 can(s)
regular size can pumpkin
2 c
cold milk for pudding
2 tsp
pumpkin pie spices
1 c
heavy whipping cream (more for garnish if desired)
5 Tbsp
sugar (divided) 2 for pumpkin, 3 for whipping cream
2 Tbsp
bourbon;rum or orange liquer (optional)

Directions Step-By-Step

set a large bowl in the refrigerator to chill for the beating of the whipping cream, the beaters too, if using a handheld model.
open canned pumpkin and scoop into a medium size bowl, add pumpkin pie spice,and 2 TBSP sugar and liquer if desired;beat with mixer or handheld beaters just to get some air in the mixture set aside
mix pudding as directed on box in a large bowl and place in refrigerator to chill.
remove large bowl and utensils from refrigerator to beat the whipping cream, add in the 3 TBSP sugar and beat or whip whatever term you use(you can use cool whip if desired but i am not sure how much to use)beat the whipping cream until soft peaks form, be careful not too much or you get butter.
remove pudding from refrigerator and fold in the whipping cream, then fold in the pumpkin mixture, it takes a large bowl to hold it all, if desired top with a bit of whipping cream as a garnish, cover bowl and place large bowl back into refrigerator to chill at least 4 hours more if able

About this Recipe

Course/Dish: Puddings