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1 small 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
Gingersnaps (for garnish)
Beat pudding and milk in mixing bowl until well blended. Blend pumpkin and pie spice, then fold in whipped topping.
Spoon into dessert dishes and chill.
Garnish with gingersnaps.
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