Butterscotch Pumpkin Pudding

Savor the fall months with a seasonal treat that can be whipped up in a hurry. Ideal for time-crunched families, this recipe for Butterscotch Pumpkin Pudding combines two favorite autumn flavors deliciously.

Just right for hectic households, this recipe makes good use of packaged butterscotch pudding mix. By simply embellishing the mix with pumpkin and a few pantry staples, a pleasing dessert can be ready to serve in no time.

Keep this recipe on hand for Thanksgiving get-togethers when you are pressed for time but would like to treat guests to a comforting pumpkin-laced dessert. Whether you add it to your cornucopia of Thanksgiving recipes or enjoy it throughout the crisp fall season, this creamy pudding will be the star of any autumn table.

BUTTERSCOTCH PUMPKIN PUDDING

1 (4-serving size) package butterscotch cook-and-serve pudding and pie filling mix
1/4 teaspoon cinnamon, plus more for sprinkling (optional)
2 cups milk
1 tablespoon butter
1/2 cup 100 percent pure pumpkin
1/4 teaspoon vanilla
Whipped cream (optional)
In a medium saucepan, combine pudding mix, 1/4 teaspoon cinnamon, and milk. Bring to a boil over medium heat, 4 to 6 minutes, stirring continuously. Remove from heat. Add butter, pumpkin, and vanilla; whisk until smooth. Divide among 4 custard cups. Cover surface of pudding with plastic wrap and refrigerate at least 1 hour. Top with whipped cream and a sprinkling of cinnamon, if desired. Makes 4 servings.