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

How to Make Pumpkin Pudding


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

Printable Recipe Card

About Pumpkin Pudding

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

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