Butterscotch Pumpkin Pudding

As seen on WKTV NEWSChannel 2 Harried Housewife Butterscotch Pumpkin Pudding

Butterscotch Pumpkin Pudding

Butterscotch Pumpkin Pudding

When it comes to ending the grand Thanksgiving feast, there’s nothing more pleasing than pumpkin. While traditional pumpkin pie is always welcome, there still is room for another sweet treat made with the tasty combination of pumpkin and butterscotch.

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. And it can be prepared up to one day in advance and stored, covered, in the fridge. Store larger portions in bigger custard cups like these Anchor Hocking Oval Custard Cups or store smaller portions in these Custard Cups.

Whether you make one or a few batches, this comforting pudding will be a delightful addition to your cornucopia of treasured family recipes. From my family to yours, Happy Thanksgiving.

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.

Thanks to Anchor Hocking for providing serveware

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