pumpkin cheesecake pudding

Name: Pumpkin Cheesecake Pudding
Prep time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 package(s) cheesecake instant pudding (4 serving size) i used sugar free; 1 package(s) butterscotch instant pudding (4 serving size) i used sugar free; 1 cup(s) canned, pure pumpkin puree; 1 teaspoon(s) pumpkin pie spice; 1 tablespoon(s) brown sugar, i used splenda brown sugar; 1 cup(s) whipping cream; 1 - 15oz. can evaporated milk

(4 RATINGS)

274 Pinches 1 Photo

Julia Ferguson

Greenwood, IN

Updated on Oct 12, 2011

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.

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Pumpkin Cheesecake Pudding shown with crushed ginger snap cookies.

prep time 20 Min

cook time

method Blend

yield 4-6 serving(s)

Ingredients

1 package cheesecake instant pudding (4 serving size) i used sugar free
1 package butterscotch instant pudding (4 serving size) i used sugar free
1 cup canned, pure pumpkin puree
1 teaspoon pumpkin pie spice
1 tablespoon brown sugar, i used splenda brown sugar
1 cup whipping cream
1 - 15oz. can evaporated milk

How To Make pumpkin cheesecake pudding

Step 1

Measure and place all ingredients in mixing bowl. Beat for 2-3 minutes until all ingredients are throughly combined.

Step 2

Serve 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.
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