Pumpkin Cheesecake Pudding

1
Julia Ferguson

By
@judyjellybean

The hubs and I had the pumpkin custard at Cracker Barrel last week and I thought I would try to recreate it. Well, this doesn't look like Cracker Barrels but it kind of tastes like it.

Rating:
★★★★★ 4 votes
Comments:
Serves:
4-6
Prep:
20 Min
Method:
Blend

Ingredients

1 pkg
cheesecake instant pudding (4 serving size) i used sugar free
1 pkg
butterscotch instant pudding (4 serving size) i used sugar free
1 c
canned, pure pumpkin puree
1 tsp
pumpkin pie spice
1 Tbsp
brown sugar, i used splenda brown sugar
1 c
whipping cream
1
15oz. can evaporated milk

How to Make Pumpkin Cheesecake Pudding

Step-by-Step

  • 1Measure and place all ingredients in mixing bowl. Beat for 2-3 minutes until all ingredients are throughly combined.
  • 2Serve in individual serving dishes with a dollop of whipped cream or cool whip.

    Serving Suggestions:
    Serve with Ginger Snap or Molassas Cookies,
    Use as a quick pie filling in a graham cracker crust.
    Layer in a trifle bowl with broken chunks of ginger bread or spice cake and cool whip or whipped cream.

Printable Recipe Card

About Pumpkin Cheesecake Pudding

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