pumpkin pudding
I love cream cheese. I use it in almost everything. Can't keep it stocked. And I recently rediscovered pumpkin and other winter squashes as a staple for baking, roasting, stewing, casseroling... A friend and I had found a pumpkin mousse dessert that was to die for but way too complicated, in my opinion. Simplicity and efficiency are my mottoes. So here's my version. I can't resist adding a big scoop of this pudding to my pancake batter. My son loves it! (The pudding AND the pancakes ;)
prep time
15 Min
cook time
method
Microwave
yield
4-6 serving(s)
Ingredients
- 8 ounces cream cheese
- 2 cups marshmallows, mini
- 1 package butterscotch instant pudding mix, (3.5 oz)
- 2 cups milk (i prefer unsweetened almond milk)
- 1 can 100% pumpkin puree, (15 oz)
- 1/2 teaspoon pumpkin pie spice
How To Make pumpkin pudding
-
Step 1In a glass mixing bowl, microwave cream cheese and marshmallows for 30 sec. Beat until smooth.
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Step 2Prepare butterscotch pudding as directed. Add to cheese mixture and beat until thoroughly combined.
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Step 3Add puree and pie spice and beat until smooth and creamy.
-
Step 4Serve chilled, with or without graham crackers or whipped cream. Yum!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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