Pumpkin Pudding
By
Jane Manookin
@Jammeez
1
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 ;)
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 ;)
Ingredients
-
8 ozcream cheese
-
2 cmarshmallows, mini
-
1 pkgbutterscotch instant pudding mix, (3.5 oz)
-
2 cmilk (i prefer unsweetened almond milk)
-
1 can(s)100% pumpkin puree, (15 oz)
-
1/2 tsppumpkin pie spice
How to Make Pumpkin Pudding
- In a glass mixing bowl, microwave cream cheese and marshmallows for 30 sec. Beat until smooth.
- Prepare butterscotch pudding as directed. Add to cheese mixture and beat until thoroughly combined.
- Add puree and pie spice and beat until smooth and creamy.
- Serve chilled, with or without graham crackers or whipped cream. Yum!
About Pumpkin Pudding
Course/Dish: Puddings
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy For Kids
