Print Recipe

Pumpkin Whip



  • 1 box instant butterscotch pudding
  • 1 1/2 cups cold milk
  • 1 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups whipped topping


  1. In a mixing bowl beat pudding mix and milk until well blended.
  2. Blend in pumpkin, pie spice.
  3. Fold in whipped topping.
  4. Spoon into dessert dishes and chill.
  5. Garnish with gingersnaps if desired.

Makes 6 servings.

Source: Taste Of Home 1-27-01

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