Pumpkin Pudding

Jane Manookin


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 ;)

☆☆☆☆☆ 0 votes
15 Min


8 oz
cream cheese
2 c
marshmallows, mini
1 pkg
butterscotch instant pudding mix, (3.5 oz)
2 c
milk (i prefer unsweetened almond milk)
1 can(s)
100% pumpkin puree, (15 oz)
1/2 tsp
pumpkin pie spice


1In a glass mixing bowl, microwave cream cheese and marshmallows for 30 sec. Beat until smooth.
2Prepare butterscotch pudding as directed. Add to cheese mixture and beat until thoroughly combined.
3Add puree and pie spice and beat until smooth and creamy.
4Serve chilled, with or without graham crackers or whipped cream. Yum!

About this Recipe

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