Pumpkin Cheesecake Pudding

Julia Ferguson


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.


★★★★★ 4 votes

20 Min


  • 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


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

Printable Recipe Card

About Pumpkin Cheesecake Pudding

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

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