Butterscotch Pumpkin Pudding
Butterscotch Pumpkin Pudding
Ingredients
- As seen on WKTV NEWSChannel 2
- 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)
Instructions
- 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.
Notes
Store larger portions in big custard cups like these Anchor Hocking Oval Custard Cups or store smaller portions in these Custard Cups.
Copyright 2017 by Cynthia O\'Connor O\'Hara - All Rights Reserved - The Harried Housewife is a registered trademark of Cynthia O\'Connor O\'Hara
Thanks to Anchor Hocking for providing serveware
