pumpkin pudding

Name: Pumpkin Pudding
Prep time: 1 h
Cook time: 4 h
Yield: 8
Ingredients: 1 box(es) vanilla instant pudding; 1 can(s) regular size can pumpkin; 2 cup(s) cold milk for pudding; 2 teaspoon(s) pumpkin pie spices; 1 cup(s) heavy whipping cream (more for garnish if desired); 5 tablespoon(s) sugar (divided) 2 for pumpkin, 3 for whipping cream; 2 tablespoon(s) bourbon;rum or orange liquer (optional)

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37 Pinches

officegirl friday007

anytown, TX

Updated on Sep 23, 2011

cook time is actually chill time. its fall and here is an interesting use for pumpkin, here in the south it doesnt get cold very often and a warm pumpkin pie is sometimes just too hot to taste, so this way you get pumpkin pie taste without the baking. it was actually my sister who suggested adding some sort of liquer for a more adult taste you can use a family size box pudding and the bigger can of pumpkin to feed a crowd, double the whipped cream too and for a sweeter taste use canned pumpkin pie mix instead of regular canned pumpkin

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prep time 1 Hr

cook time 4 Hr

method ---

yield 8 serving(s)

Ingredients

1 box vanilla instant pudding
1 can regular size can pumpkin
2 cups cold milk for pudding
2 teaspoons pumpkin pie spices
1 cup heavy whipping cream (more for garnish if desired)
5 tablespoons sugar (divided) 2 for pumpkin, 3 for whipping cream
2 tablespoons bourbon;rum or orange liquer (optional)

How To Make pumpkin pudding

Step 1

set a large bowl in the refrigerator to chill for the beating of the whipping cream, the beaters too, if using a handheld model.

Step 2

open canned pumpkin and scoop into a medium size bowl, add pumpkin pie spice,and 2 TBSP sugar and liquer if desired;beat with mixer or handheld beaters just to get some air in the mixture set aside
Step 3

mix pudding as directed on box in a large bowl and place in refrigerator to chill.
Step 4

remove large bowl and utensils from refrigerator to beat the whipping cream, add in the 3 TBSP sugar and beat or whip whatever term you use(you can use cool whip if desired but i am not sure how much to use)beat the whipping cream until soft peaks form, be careful not too much or you get butter.
Step 5

remove pudding from refrigerator and fold in the whipping cream, then fold in the pumpkin mixture, it takes a large bowl to hold it all, if desired top with a bit of whipping cream as a garnish, cover bowl and place large bowl back into refrigerator to chill at least 4 hours more if able
Step 6

ENJOY!
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