November 7, 2008
2 sm. pkgs. butterscotch pudding
15 oz. canned pumpkin
2 Tb. brown sugar
1 tsp. cinnamon
Mix the pudding according to the package instructions. Put it in the refrigerator while you do the next step. Combine the pumpkin, brown sugar, and cinnamon. Stir the pumpkin into the pudding mixing well. You can top it with cool whip if desired.
If you use vanilla pudding, it tastes very much like pumpkin pie filling. We like butterscotch which gives a twist to the flavor but still has a hint of pumpkin pie.
Labels: dessert recipes
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