Libby's Quick Pumpkin Pudding
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Serves/Makes: 4
Ready in: 1-2 hrs
- 1 package (4-serving size) instant vanilla pudding mix, or butterscotch flavor
- 1 1/2 cup cold milk, can also use eggnog
- 1 cup canned pumpkin puree, not pie filling
- 1 teaspoon pumpkin pie spice
- 1 1/2 cup frozen whipped topping, thawed
Combine the dry pudding mix and milk in a large mixing bowl. Beat on medium speed with an electric mixer for 2 minutes or until the pudding starts to thicken. Add the pumpkin and pumpkin pie spice and beat for 1 more minute. Fold the whipped topping into the pumpkin mixture, mixing just until combined. Cover the bowl and chill for 1-2 hours. Or, divide the pumpkin pudding between individual dessert dishes and chill. At serving time, garnish with additional whipped topping, chopped pecans, gingersnap cookies, or a sprinkling of freshly grated nutmeg. Store leftovers in the refrigerator for up to 2 days.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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