Butterscotch Pumpkin Pudding Cheesecake
By
Amanda Marble
@miss_scarlett
11
Blue Ribbon Recipe
An easy to make pie with a unique flavor. This creamy pie is a cross between a no-bake cheesecake and pumpkin pie. The butterscotch flavor is noticeable and pairs nicely with the pumpkin and warm spices. Since this is a no-bake dessert, it is a cinch to throw together and would be a great addition to a holiday meal.
The Test Kitchen
★★★★★ 2 votes5
Ingredients
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19-inch graham cracker crust (6 oz. crust)
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8 ozsoftened cream cheese
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2 boxbutterscotch instant pudding mix (3.5 oz each)
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1 can(s)pumpkin (15 oz.)
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8 ozwhipped cream topping, chilled, not frozen
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1 Tbspfreshly grated nutmeg
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1 Tbsppumpkin pie spice
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1 Tbspcinnamon
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1 ccoarsely chopped pecans (optional)